Dudhi Chana nu Shaak | Lauki Chana Dal Sabzi | Courgette & Split Chickpea Curry | Vegan Curry Recipe

This is a classic Gujarati curry, one that my mum used to make fairly often! I love that the ingredients are simple and that this curry is full of protein and is healthy. Being Gujarati, I also love the slightly sweet and sour taste in this curry!

Some people like this curry runnier than my version, so just add some more water if you want it less dry. We enjoy the consistency like this, so the choice is yours!

I hope you enjoy making and eating this dish! It goes very well with hot roti, kadhi, basmati rice and poppadoms, so go ahead and make a full meal of it! ENJOY!!

Dudhi Chana nu Shaak Recipe Preparation Time: 30 Minutes (Approx)

Serves 4 People

INGREDIENTS

• 1 Cup (200g) Split Chickpeas/Chana Dal

• 1 Medium Courgette/Zucchini (cubed)

• 1 Medium Tomato (chopped)

• 3 tsp Ginger-Garlic-Chili Paste

• 1 tsp Salt

• 1/4 tsp Red Chili Powder (or more to taste)

• Less Than 1/4 tsp Turmeric

• 2 tsp Coriander-Cumin Powder

• 3 TBSP Oil

• 1/2 tsp Mustard Seeds

• 1 Dry Red Chili

• 1/4 tsp Hing/Asafoetida

• 1-2 Cups Boiling Water (depending on consistency preferred)

• 1 tsp Sugar (optional)

• 1/2 tsp Garam Masala

• Coriander to Garnish

METHOD

Look over the chana dal and remove anything that looks bad or like a small stone. Wash and rinse the dal a couple of times in warm water. Then soak the dal in warm water for a few hours. You’ll know when it’s ready when you can break it easily with your fingernail. Drain the dal and keep it aside.

Prepare the courgette by washing and peeling it. Then cut it into cubes about 2cm big.

Wash and chop the tomato into small pieces. Keep aside.

Add 3 tsp Ginger-Garlic-Chili Paste, 1 tsp Salt, 1/4 tsp Red Chili Powder (or more to taste), less than 1/4 tsp Turmeric and 2 tsp Coriander-Cumin Powder to the drained dal and keep aside to add to the tempering.

Heat up a shallow pan with a lid and add 3 TBSP oil. Let the oil heat up for a few minutes.

Add 1/2 tsp mustard seeds and the dry red chili and let the mustard seeds pop. Have a lid handy to cover the pan so the mustard seeds don’t go everywhere.

After the mustard seeds have popped, add 1/4 tsp hing and let it sizzle for about 5 seconds.

Add the dal and spices to the tempering, along with the cut courgette. Cook this for a few minutes, stirring constantly. This is so that the ginger and garlic are cooked properly.

Then add 1 cup (240ml) boiling water (or more if desired) to this and stir. Cover and lower the heat to a low heat.

Check the curry every 5-8 minutes to make sure the water hasn’t completely burned off. Add more hot water if needed or if you like the curry a little more saucy.

Check that the dal is cooked by pressing it. It may take 15-20 minutes to cook depending on the age of the dal. It should still feel fairly firm but break with some pressure. You don’t want it completely mushy.

When the dal is cooked, add the tomatoes and 1 tsp sugar and stir gently. Let the tomatoes cook through. This takes about 10 minutes. Stir the curry gently and add water as needed. But remember that the tomatoes will release moisture too.

Once the tomatoes are done, the curry is cooked. Add 1/2 garam masala and stir this in gently.

Garnish with freshly chopped coriander and serve with roti, kadhi, basmati rice and poppadoms. Enjoy!