Dudhi Chana Nu Shaak - A Gujarati Speciality (Bottlegourd and Bengal gram curry)

Dear All,

I know I have been away for quite some time, but now I am back!! Taking a break was never my decision, neither was i lazy but right now there is just too much on my plate to handle. December being the month of marriages for the next three weekends i'll be busy attending marriages and other wedding functions. I love all the "rasams and rivaaz" that take place during the wedding, all the colorful decorations, the mehendi rasam and how can we forget dandiya :-) Family functions are also the occassions where all the singles in the family are targetted especially if you have crossed the average age of getting married which is again defined by the society :-((( It just doesnt stop here, even after you get married they'll be behind you to start a family..ah well I can dedicate a whole post on this!!  December is also the month of my birthday, when is it? any special plans? you'll come to know :-)

Lets get back to today's recipe, Dudhi Chana Nu Shaak is very common in every gujarati household. During my school days mom used to prepare this along with Kadhi every wednesday. Dont know what was with wednesday but i remember enjoying it to the very last bite. There is a saying in gujarati "Dudhi khaaiye toh Budhi aave" which literally means "If you eat Bottlegourd than you'll get good brains". The best part is that it doesnt take much time to prepare, you can put everything in the cooker and it will be ready in less than 10 mins, dont believe me? scroll down and try out for yourself :-)

Dudhi Chana Nu Shaak
(Bottlegourd and Bengal gram curry)
Ingredients: Serves 2 to 3
500 gms dudhi, peeled and diced
1/2 cup Chana dal, washed
2 tsp oil
1 tsp cumin seeds
1 tsp mustard seeds
a generous pinch of Asafoetida (Hing)
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp sugar
Salt to taste
1 cup of water

Procedure:-

• Heat the oil in cooker, add in  mustard seeds, cumin seeds, asafoetida and turmeric powder.
• As soon as the seeds start to splutter add in cubed bottlegourd pieces and the rest of the masalas (salt, sugar, red chilli, cumin and coriander powder)
• Saute for around a min.
• Now add in the chana dal and water (IMP - Bottlegourd leaves lots of water so be careful while adding water.)
• Mix well and pressure cook it for 5 to 6 whistles.
• Serve hot with rotis or chapatis.

Can any curry be more simpler? Do try out and let me know your experience. Wishing you all a very happy and pleasant weekend, enjoy, relax and have fun :-) Till next time tia!!


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