Doodhi Chana recipe
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- 1 calabash gourd, peeled and cut into cubes ½ cup split Bengal gram (chana dal) 1 teaspoon ground turmeric 3 cups water 2 tablespoons cooking oil 4 dried red chile peppers, broken into pieces 1 teaspoon cumin seeds 1 tablespoon minced fresh ginger root 1 teaspoon minced garlic 1 teaspoon ground red pepper salt to taste 1 teaspoon white sugar
Nutrition Info
- 123 caloriescarbohydrate: 16.1 gcholesterol: : -fat: 5 gfiber: 4.5 gprotein: 5 gsaturatedFat: 0.8 gservingSize: -sodium: 9.9 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Doodhi Chana
Directions
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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.
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.