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.
Equipment
- Pressure cooker (or Instant Pot)
- Kadai or heavy-bottomed saucepan
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
Instructions
Soak and pressure cook
- 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.
- 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.
- 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
- 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.
- Add the dried red chilli and slit green chillies. Saute for 30 seconds.
- 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.
- Add red chilli powder and dhana-jeeru. Stir and cook for 1 more minute.
Combine and finish
- Pour the cooked dal and dudhi into the masala. Stir well and bring to a gentle simmer on low heat for 5 minutes.
- Add tamarind pulp and jaggery. Taste and adjust for the khatta-meetha balance. Add garam masala and stir through.
- 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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