Doodhi Dal Recipe - Cooking Index
Doodhi Dal Recipe - Cooking Index
| 1 | Bott gourd (small) | |
| 1/2 cup | 118ml | Channa dal - (bengal gram) |
| 1 teaspoon | 5ml | Coriander finely chopped |
| 1 | Curry leaves | |
| 3/4 teaspoon | 3.8ml | Dhania powder |
| 1/2 teaspoon | 2.5ml | Red chilli powder |
| 1/4 teaspoon | 1.3ml | Turmeric powder |
| Salt to taste | ||
| 1/2 teaspoon | 2.5ml | Sugar |
| 3 | Tamarind - (3 to 4) | |
| 2 | Asafoetida | |
| 1/4 teaspoon | 1.3ml | Mustard & cumin seeds |
| 1 tablespoon | 15ml | Oil |
| 1/2 cup | 118ml | Water |
Wash and soak dal for 15-20 minutes.
Peel and chop gourd into medium sized cubes.
Mix all dry masalas in water.
Heat oil in a heavy sauce pan.
Add seeds, allow to splutter.
Add curry leaves and asafoetida, and masala water.
Allow to simmer for 2 minutes.
Add dal, gourd, cover and cook for 8-10 minutes, or till dal is tender.
Add sugar, tamarind, salt, and cook further 2-3 minutes.
Garnish with chopped coriander.
Serve hot with chappati, phulka or tandoori roti.
Making time: 20 minutes (excluding soaking time)
Makes: 4 servings
Shelflife: 1 day refrigerated (but best flavour is when fresh)
Source:
Madhur Jaffrey's Indian Cooking
Average rating:
9 (2 votes)
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