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Doodhi Chana Recipe

For A Wholesome Gujarati Weekday Lunch

Doodhi Chana Nu Shaak is made in a traditional Gujarati style, comprising fresh bottle gourd and soaked chana dal, seasoned with mustard seeds, cumin, hing, and curry leaves. The main feature of this dish is the contrast between the soft, sweet, watery gourd and the gritty texture of the chana dal that makes it interesting. Important spices, turmeric, dhana-jeera, red chilli, and garam masala, are mainly responsible for its flavour, but they remain mild and do not overwhelm the result at all. The trick in the doodhi chana recipe is to prepare the two ingredients at different speeds. Chana dal requires a head start because it takes longer to warm up; in fact, doodhi cooks pretty quickly and loses some water in the process. Soaking the dal beforehand speeds up cooking and softens it without turning it into liquid mush. A gentle, sweet, and tart finish is a key characteristic of this dish in Gujarati cooking. The kokum gives it a smooth sour flavour, while jaggery cuts through the sourness and matches the sweetness of the doodhi. This doodhi ki sabzi pairs well with a daily Gujarati meal of hot rotli, bhakri, or rice. A little more water can also be added to adjust the curry's consistency if a runny sabzi is desired.