This is one of those great recipes that I remember from being a child. My favorite part is the dhudhi because I love the soft, but firm, consistency. Since I like dhudhi better than channa dal, this recipe reflects that. I also like it slightly sour, which is why I add tomatoes and kokum. You can omit these if you don’t want the sour taste.
Ingredients1 tbsp oil 3/4 tsp black mustard seeds 3/4 tsp cumin seeds pinch of asafoetida
1/2 cup channa dal, soaked for at least 2 hours (split chickpeas without the coating) 2 cups water 1 tsp salt 1 dhudhi, peeled and cut into 1/2 inch cubes (I think this is called bottle gourd) 1/2 cup tomatoes, chopped 1 kokum 1 tsp coriander-cumin powder 1/4 tsp paprika 1/4 tsp tumeric 1 tbsp coriander, chopped
1. In a large saucepan, fry the mustard seeds and cumin seeds in the oil on med-high heat until the mustard seeds start to pop.
2. Turn the heat down to med. Add the asafoetida and channa dal and cook for 1 min stirring constantly.
3. Add the water and salt. Cover and cook for 8 mins.
4. Add the dhudhi. Cover and cook for 10 mins.
5. Add the tomatoes, kokum, coriander-cumin powder, paprika, and tumeric and cook for 5 mins.
6. Top with chopped coriander. Serve hot with your bread of choice.