Name: Doodhi Chana
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Calabash gourd, peeled and cut into cubes - 1; Split Bengal gram (chana dal) - ½ cup; Ground turmeric - 1 teaspoon; Water - 3 cups; Cooking oil - 2 tablespoons; Dried red chile peppers, broken into pieces - 4; Cumin seeds - 1 teaspoon; Minced fresh ginger root - 1 tablespoon; Minced garlic - 1 teaspoon; Ground red pepper - 1 teaspoon; Salt to taste - 1 teaspoon; White sugar - 1 teaspoon

Ingredients for - Doodhi Chana

1. Calabash gourd, peeled and cut into cubes 1

2. Split Bengal gram (chana dal) ½ cup

3. Ground turmeric 1 teaspoon

4. Water 3 cups

5. Cooking oil 2 tablespoons

6. Dried red chile peppers, broken into pieces 4

7. Cumin seeds 1 teaspoon

8. Minced fresh ginger root 1 tablespoon

9. Minced garlic 1 teaspoon

10. Ground red pepper 1 teaspoon

11. Salt to taste 1 teaspoon

12. White sugar 1 teaspoon

How to cook deliciously - Doodhi Chana

1 . Stage

Combine the calabash, chana dal, turmeric, and water in a pressure cooker. Seal the pressure cooker and cook at high pressure for about 20 minutes. Reduce heat to low and simmer another 3 minutes. Remove from heat and allow the pressure to release naturally.

2 . Stage

Heat the oil in a large saucepan. Fry the red chile peppers and cumin seeds until the seeds begin to splutter; add the ginger and garlic to the mixture and cook together 1 minute more. Stir the calabash mixture, ground red pepper, sugar, and salt into the mixture; bring to a boil, reduce heat to low, and cook another 5 minutes before serving.