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Authentic Gujarati dudhi chana dal in a terracotta bowl on dark wood, garnished with coriander and a ghee swirl

Dudhi Chana Dal (Authentic Gujarati Style)

A wholesome Gujarati bottle gourd and split Bengal gram curry with a signature khatta-meetha finish from tamarind and jaggery. Saatvik, no onion, no garlic, and ready in 45 minutes in a pressure cooker.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Gujarati, Indian
Ingredients Equipment Method Notes

Ingredients
  

For pressure cooking
  • 1 cup chana dal (split Bengal gram) soaked 30–45 minutes and drained
  • 3 cups dudhi (bottle gourd) peeled and cut into 1-inch cubes, roughly 1 medium dudhi
  • 1/4 tsp turmeric powder
  • 1 tsp salt
  • 1.5 cups water
For the masala tempering
  • 2 tbsp oil or ghee for richer flavour
  • 1/2 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/4 tsp hing (asafoetida)
  • 1 dried red chilli
  • 2 green chillies slit, adjust to taste
  • 2 medium tomatoes finely chopped
  • 1 tsp red chilli powder
  • 1 tsp coriander-cumin powder (dhana-jeeru)
  • 1/2 tsp garam masala
  • salt to taste
For the Gujarati finish
  • 1 tbsp tamarind pulp or 2 tsp lemon juice
  • 1 tsp jaggery or raw sugar, adjust to taste
  • 2 tbsp fresh coriander chopped

Equipment

  • Pressure cooker (or Instant Pot)
  • Kadai or heavy-bottomed saucepan

Method
 

Soak and pressure cook
  1. Rinse the chana dal under cold water until the water runs mostly clear. Soak in enough water for at least 30 minutes. Drain completely before cooking.
  2. Add the soaked chana dal, cubed dudhi, turmeric, salt, and 1.5 cups water to your pressure cooker. Close the lid and cook on medium heat for 3–4 whistles.
  3. Allow the pressure to release naturally. Open the lid and gently stir. The dal should be soft but still holding its shape, and the dudhi should be fork-tender.
Make the masala
  1. Heat oil or ghee in a kadai over medium heat. Once hot, add mustard seeds and let them pop. Add cumin seeds and hing, count to 10 until fragrant.
  2. Add the dried red chilli and slit green chillies. Saute for 30 seconds.
  3. Add the chopped tomatoes with a pinch of salt. Cook, stirring occasionally, for 6–8 minutes until the tomatoes are completely soft and the oil separates from the masala.
  4. Add red chilli powder and dhana-jeeru. Stir and cook for 1 more minute.
Combine and finish
  1. Pour the cooked dal and dudhi into the masala. Stir well and bring to a gentle simmer on low heat for 5 minutes.
  2. Add tamarind pulp and jaggery. Taste and adjust for the khatta-meetha balance. Add garam masala and stir through.
  3. Finish with fresh coriander and serve hot.

Notes

Soaking: Do not skip soaking the chana dal — even 30 minutes makes a noticeable difference in texture and cook time.
Texture: The finished dal should be semi-thick, not watery. It thickens further as it sits; add a splash of water when reheating.
Instant Pot: Use Saute mode for the masala first, then add chana dal, dudhi, and water. Cook on High Pressure for 8 minutes with natural pressure release. Add tamarind, jaggery, and garam masala only after opening the lid.
Storage: Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Substitution: Yellow moong dal can replace chana dal — reduce pressure cook time by 1–2 whistles and skip soaking.
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