Dudhi Chana Dal nu Shaak is an everyday Gujarati shaak made with bottle gourd, split bengal gram and tamarind.
Dudhi chana nu shaak is an easy to make one-pot meal that feels homely and comforting. It is most commonly prepared during the summer months when bottle gourd or lauki is in season along with dudhi thepla , dudhi na muthiya , dudhi khichdi , dudhi basundi and dudhi halwa .
The addition of jaggery and tamarind gives this dudhi chana nu shaak a sweet, sour and tangy flavour that is quintessential to Gujarati cuisine.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Dudhi – look for dudhi that is shiny and firm and even in colour. Frozen bottle gourd can be used in this recipe. Peel and cut into cubes.
Chana dal – specifically split bengal gram. If not available or you don’t want to use it, split yellow moong dal works fine too.
Oil – any neutral oil works
Cumin seeds and dried red chilli
Spice powders – red chilli powder, turmeric powder, cumin coriander powder, garam masala.
Tomatoes – chopped or from a tin
Tamarind pulp – optional or use lemon juice
Sugar or jaggery
Serving Suggestion
Dudhi chana nu shaak is commonly served with Gujarati Rotli or Gujarati Bhakri and basmati rice . You can add a side such as this kanda keri nu kachumber and serve in a Gujarati thali .
Storage
Store dudhi chana in an airtight container and keep refrigerated for up to 3 days. Reheat in the microwave or stove top.
You can also freeze this shaak for up to 3 months.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Dudhi Chana Nu Shaak
Equipment
- Pressure cooker or Instant Pot
Ingredients
- 3 cup bottle gourd peeled and cut
- 1 cup chana dal
- 4 tablespoon oil
- 1 teaspoon cumin seeds
- 1 dried red chilli optional
- ¼ teaspoon hing
- ½ cup tomatoes chopped
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 2 teaspoon cumin and coriander powder combined
- ½ teaspoon garam masala
- 1 tablespoon salt
- 2 tablespoon tamarind pulp or lemon juice
- 1 tablespoon jaggery or sugar
- 2 tablespoon coriander leaves garnish
Instructions
- Rinse chana dal under running water and soak at least 30 minutes.
- In a pressure cooker add oil, allow to heat on medium heat then add cumin seeds and hing.
- Add dried red chilli (if using), tip in chopped tomatoes.
- Cook tomatoes until soft and mushy.
- Add red chilli powder, turmeric powder, cumin and coriander and garam masala.
- Cook the masalas with tomatoes, until oil is visible on the side of the pan.
- Now add drained chana dal and dudhi. Mix well.
- Add 2 cup of water and salt, mix well.
- Close the lid and cook for 3-4 whistles. Allow the pressure cooker to cool naturally.
- Open the lid and mix the shaak, turn on the heat, and simmer the shaak for few minutes.
- Add jaggery and tamarind pulp or lemon juice.
- Mix and sprinkle the coriander leaves.
Instant Pot
- Follow the instructions as above. Cook in the Instant Pot on HIGH for 7 minutes.
- Allow for natural pressure release then sauté for 2-3 minutes. Add the jaggery and tamarind pulp and mix well.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Dudhi Chana Nu Shaak
Equipment
- Pressure cooker or Instant Pot
Ingredients
- 3 cup bottle gourd peeled and cut
- 1 cup chana dal
- 4 tablespoon oil
- 1 teaspoon cumin seeds
- 1 dried red chilli optional
- ¼ teaspoon hing
- ½ cup tomatoes chopped
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 2 teaspoon cumin and coriander powder combined
- ½ teaspoon garam masala
- 1 tablespoon salt
- 2 tablespoon tamarind pulp or lemon juice
- 1 tablespoon jaggery or sugar
- 2 tablespoon coriander leaves garnish
Instructions
- Rinse chana dal under running water and soak at least 30 minutes.
- In a pressure cooker add oil, allow to heat on medium heat then add cumin seeds and hing.
- Add dried red chilli (if using), tip in chopped tomatoes.
- Cook tomatoes until soft and mushy.
- Add red chilli powder, turmeric powder, cumin and coriander and garam masala.
- Cook the masalas with tomatoes, until oil is visible on the side of the pan.
- Now add drained chana dal and dudhi. Mix well.
- Add 2 cup of water and salt, mix well.
- Close the lid and cook for 3-4 whistles. Allow the pressure cooker to cool naturally.
- Open the lid and mix the shaak, turn on the heat, and simmer the shaak for few minutes.
- Add jaggery and tamarind pulp or lemon juice.
- Mix and sprinkle the coriander leaves.
Instant Pot
- Follow the instructions as above. Cook in the Instant Pot on HIGH for 7 minutes.
- Allow for natural pressure release then sauté for 2-3 minutes. Add the jaggery and tamarind pulp and mix well.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This Mango Chickpea Salad is refreshing, crunchy and perfect for summer. It’s dressed with a zingy Indian salad dressing making it flavour-packed and vibrant.
Salads are a fantastic way to incorporate seasonal fruit into your meals and this mango chickpea salad does just that.
I’ve switched up my Indian chickpea salad and added juicy mango pieces that give bursts of sweetness and exotic flavour. IMO sweet mango goes really well in savoury dishes like this mango, avocado, black bean salad . The crunch of the veggies and ripe mango provide a sharp contrast that works really well!
I finish the salad with my spicy and minty Indian salad dressing and a sprinkle of chaat masala to make it pop.
You can serve this as a light lunch or as a side dish. It would be a fancy addition to a BBQ or dinner party.
If you’re looking for more summer salads, try my strawberry goats cheese salad , grilled nectarine, corn and bean salad and Mediterranean orzo pasta salad .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Chickpeas – use tinned chickpeas or cook your own from scratch. I make Instant Pot Chickpeas using my electric pressure cooker.
Mango – I love using Indian mangoes when in season but any type of ripe mango works
Vegetables – red pepper, tomato, cucumber, red onion, sweetcorn.
Indian salad dressing which is made with mint and green chillies. Alternatively use tamarind sauce which will make the salad even more sweeter.
Chaat masala – add for a salty, tangy hit!
Storage
Mango chickpea salad is best enjoyed the day it is prepared. It can be stored in the fridge for a day but after this it will loose crunchiness.
To make it a few hours ahead, you can add the dressing just prior to serving.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Mango Chickpea Salad
Equipment
- 1 Sharp knife
Ingredients
- 2 cups chickpeas drained
- 2 mango cubed
- ½ cup cucumber chopped
- 1 large tomato diced
- 1 medium red onion diced
- 1 small red bell pepper chopped
- ¼ cup sweetcorn
- ¼ cup coriander and mint leaves torn
- ½ teaspoon chaat masala optional but highly recommended
- ⅛ cup Indian salad dressing
Instructions
- In a large salad bowl, add the chickpeas, chopped mango, tomatoes, cucumber, red onion, red pepper and sweetcorn.
- Pour over the salad dressing and sprinkle the chaat masala. Toss well.
- Taste and adjust seasoning as required.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
