doodhi chana

Ingredients

• Servings: 6
• 1 calabash gourd, peeled and cut into cubes
• 1/2 cup split bengal gram (chana dal)
• 1 teaspoon ground turmeric
• 3 cups water
• 2 tablespoons cooking oil
• 4 dried red chile peppers, broken into pieces
• 1 teaspoon cumin seeds
• 1 tablespoon minced fresh ginger root
• 1 teaspoon minced garlic
• 1 teaspoon ground red pepper
• salt to taste
• 1 teaspoon white sugar

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• combine the calabash, chana dal, turmeric, and water in a pressure cooker. seal the pressure cooker and cook at high pressure for about 20 minutes. reduce heat to low and simmer another 3 minutes. remove from heat and allow the pressure to release naturally.
• heat the oil in a large saucepan. fry the red chile peppers and cumin seeds until the seeds begin to splutter; add the ginger and garlic to the mixture and cook together 1 minute more. stir the calabash mixture, ground red pepper, sugar, and salt into the mixture; bring to a boil, reduce heat to low, and cook another 5 minutes before serving.