Dhudhi Channa Shak


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.

Ingredients

1 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

Directions

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.

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