A treasured recipe from my mother’s kitchen, this Chana Dal Doodhi is something we grew up eating. Made with simple ingredients and careful roasting of masalas, this dish is rich, comforting, and full of depth. A true homestyle classic that brings warmth to every meal.
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Heat ¼ cup oil in a pressure cooker. Add finely chopped onion and sauté on medium heat until browned to a golden color.
Add ginger-garlic paste and green chilli paste. Roast well for 2–3 minutes, adding a splash of water to avoid burning.
Add red chilli powder and turmeric powder. Roast the masala 3–4 times, adding 1 tbsp water each time, until the oil separates and the raw smell disappears.
Add the soaked chana dal and salt to taste. Mix well.
Add water depending on the desired consistency. Close the cooker and cook for 4 whistles.
Switch off the flame. Once slightly cooled, open the cooker and add doodhi chunks and grated tomatoes. Mix well.
Close the cooker again and cook for 1 whistle.
Once the pressure releases, open the cooker. Add chopped coriander and garam masala powder. Taste and adjust salt.
Simmer on low flame for 5–10 minutes to bring everything together. Switch off the flame.
Heat oil in a small pan.
Add whole cumin seeds and let them splutter.
Add curry leaves and fry briefly.
Pour this hot tadka over the dal. Immediately cover with a lid and let it rest for 10 minutes before serving.
Soak the chana dal for at least 30 minutes for even cooking.
Roast the masala well 2–3 times with a splash of water to remove the raw flavor.
Adjust the consistency of the dal as per your preference.
Product used
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Can I use a different type of dal?
While chana dal is traditional for this recipe, you can experiment with other dals like toor dal or moong dal, but the flavor and texture may vary.
How do I prevent the masala from burning?
Add a splash of water while roasting the masala to prevent it from sticking to the pan and burning.
Can I make this recipe without a pressure cooker?
Yes, you can cook the dal and doodhi in a regular pot, but it will take longer to achieve the desired softness.
What can I serve this dish with?
Chana Dal Doodhi pairs well with steamed rice, chapati, or paratha.
Can I freeze leftovers?
Yes, you can freeze leftovers in an airtight container for up to a week. Reheat thoroughly before serving.
Cooking has been my passion since childhood, when I began helping my mother in the kitchen—my first and most important teacher. I grew up learning her traditional recipes, full of simplicity, care, and flavor. Over the years, I’ve not only mastered these recipes but also explored and tried dishes from around the world. My family has always been my biggest support, encouraging me to experiment and giving honest feedback with love. Today, I continue to cook with the same passion—sharing comforting, home-style recipes from my mother’s kitchen, along with flavors I’ve discovered along the way.
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