Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Bottle gourd, peeled and cubed | 500 g | Sweet · Cooling |
 Chana dal, soaked and drained | 160 g | Sweet, Astringent · Cooling |
 Tomatoes, finely chopped | 150 g | Sour, Sweet · Heating |
 Cumin seeds, whole | 4 g | Pungent, Bitter · Heating |
 Turmeric, ground | 2 g | Bitter, Pungent, Astringent · Heating |
 Ghee, for tempering | 16 g | Sweet · Cooling |
 Cilantro leaves, roughly chopped | 20 g | Astringent, Bitter · Cooling |
 Rock salt, finely ground | 4 g | Salty · Cooling |
| Water, freshly boiled | 780 g | Whole culinary ingredient |
Step-by-Step Preparation
- Measure 780 ml (about 3 1/4 cups) water for Gujarati Dudhi Chana Dal; bring it to a full boil, then keep it covered and hot for the additions below.
- For Gujarati Dudhi Chana Dal, cover the chana dal with at least three times its volume of cool water and soak for 30 minutes; drain for 2 minutes before the first heated step.
- Simmer the soaked chana dal until its centers soften while the grains still keep their shape. Aim for an even 2–3 mm thickness; repair cracks before the piece reaches the hot surface.
- Add the bottle-gourd cubes, chopped tomatoes, and turmeric. Keep the pan over low heat for 2–3 minutes after the final addition, folding from the bottom so the main pieces remain intact.
- Cook until the vegetable becomes translucent. Maintain steady low heat for 9–11 minutes, stirring every 5 minutes, until a thin knife slides through the largest piece without resistance.
- Bloom cumin in ghee, stir the tempering into the dal. Warm the fat over medium-low heat for 1 minute, let the spice sizzle for 30–45 seconds, and pour the tempering over the dish before its final rest.
- Scatter chopped cilantro over the pot after seasoning. Keep the layer loose and even, with no pooled liquid, so every portion receives the same balance.
- Rest Gujarati Dudhi Chana Dal for 5 minutes covered off the burner; stir once gently, check the final consistency, and serve warm without prolonged holding.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original lacto-vegetarian recipe developed for the R3 regional and practical cooking collection)
Moist bottle gourd makes chana dal easier to enjoy as a complete Gujarati main Vata: serve it warm and add a little ghee if the meal feels dry. Pitta: keep the sharp spices modest and favor coriander or fennel. Kapha: use a smaller portion and sharpen the seasoning with ginger or black pepper.
USDA Nutrition Facts for Gujarati Dudhi Chana Dal
| Nutrient | Per 100g | Per Serving (1 serving (409g)) |
|---|---|---|
| Energy (Calories) | 52 kcal | 215 kcal |
| Protein | 2.5 g | 10.1 g |
| Total Carbohydrates | 7.2 g | 29.6 g |
| Dietary Fiber | 1.2 g | 4.8 g |
| Total Sugars | 0.3 g | 1.1 g |
| Total Fat | 1.6 g | 6.6 g |
| Calcium | 19.2 mg | 78.4 mg |
| Iron | 0.86 mg | 3.50 mg |
| Magnesium | 19.9 mg | 81.4 mg |
| Phosphorus | 40.7 mg | 166.7 mg |
| Potassium | 151 mg | 619 mg |
| Sodium | 99 mg | 404 mg |
| Zinc | 0.53 mg | 2.17 mg |
| Copper | 0.02 mg | 0.10 mg |
| Manganese | 0.07 mg | 0.28 mg |
| Selenium | 0.09 µg | 0.4 µg |
| Vitamin C | 4.7 mg | 19.2 mg |
| Vitamin A (RAE) | 16.3 µg | 66.8 µg |
| Vitamin E | 0.13 mg | 0.55 mg |
| Vitamin K | 4.6 µg | 18.9 µg |
| Thiamin (Vitamin B1) | 0.01 mg | 0.06 mg |
| Riboflavin (Vitamin B2) | 0.01 mg | 0.05 mg |
| Niacin (Vitamin B3) | 0.18 mg | 0.73 mg |
| Vitamin B6 | 0.02 mg | 0.09 mg |
| Folate (DFE) | 4.0 µg | 16.4 µg |
| Choline | 1.1 mg | 4.5 mg |
