Dudhi Chana Dal nu Shaak is an everyday Gujarati shaak made with bottle gourd, split bengal gram and tamarind.
Dudhi chana nu shaak is an easy to make one-pot meal that feels homely and comforting. It is most commonly prepared during the summer months when bottle gourd or lauki is in season along with dudhi thepla, dudhi na muthiya, dudhi khichdi, dudhi basundi and dudhi halwa.
For variation, you may also like dudhi bateta nu shaak (aloo lauki).
The addition of jaggery and tamarind gives this dudhi chana nu shaak a sweet, sour and tangy flavour that is quintessential to Gujarati cuisine.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Dudhi - look for dudhi that is shiny and firm and even in colour. Frozen bottle gourd can be used in this recipe. Peel and cut into cubes.
Chana dal - specifically split bengal gram. If not available or you don't want to use it, split yellow moong dal works fine too.
Oil - any neutral oil works
Cumin seeds and dried red chilli
Spice powders - red chilli powder, turmeric powder, cumin coriander powder, garam masala.
Tomatoes - chopped or from a tin
Tamarind pulp - optional or use lemon juice
Sugar or jaggery
Serving Suggestion
Dudhi chana nu shaak is commonly served with Gujarati Rotli or Gujarati Bhakri and basmati rice. You can add a side such as this kanda keri nu kachumber and serve in a Gujarati thali.
Storage
Store dudhi chana in an airtight container and keep refrigerated for up to 3 days. Reheat in the microwave or stove top.
You can also freeze this shaak for up to 3 months.
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📖 Recipe
Dudhi Chana Nu Shaak
Equipment
- Pressure cooker or Instant Pot
Ingredients
- 3 cup bottle gourd peeled and cut
- 1 cup chana dal
- 4 tablespoon oil
- 1 teaspoon cumin seeds
- 1 dried red chilli optional
- ¼ teaspoon hing
- ½ cup tomatoes chopped
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 2 teaspoon cumin and coriander powder combined
- ½ teaspoon garam masala
- 1 tablespoon salt
- 2 tablespoon tamarind pulp or lemon juice
- 1 tablespoon jaggery or sugar
- 2 tablespoon coriander leaves garnish
Instructions
- Rinse chana dal under running water and soak at least 30 minutes.
- In a pressure cooker add oil, allow to heat on medium heat then add cumin seeds and hing.
- Add dried red chilli (if using), tip in chopped tomatoes.
- Cook tomatoes until soft and mushy.
- Add red chilli powder, turmeric powder, cumin and coriander and garam masala.
- Cook the masalas with tomatoes, until oil is visible on the side of the pan.
- Now add drained chana dal and dudhi. Mix well.
- Add 2 cup of water and salt, mix well.
- Close the lid and cook for 3-4 whistles. Allow the pressure cooker to cool naturally.
- Open the lid and mix the shaak, turn on the heat, and simmer the shaak for few minutes.
- Add jaggery and tamarind pulp or lemon juice.
- Mix and sprinkle the coriander leaves.
Instant Pot
- Follow the instructions as above. Cook in the Instant Pot on HIGH for 7 minutes.
- Allow for natural pressure release then sauté for 2-3 minutes. Add the jaggery and tamarind pulp and mix well.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
The soft bottle gourd and chickpeas cook together so beautifully in a mildly spiced gravy that feels really soothing.