- Serves
- 4
- Portion
- ≈130 g
- Time
- 30 min
- Texture
- Soft
- Season
- Spring–summerMonsoon
- Dosha
- Vata
- Pitta
- Kapha
Cooling
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Ridge gourd (torai) | peeled, cubed | 400 g | 2000 g | |
| Chana dal | 3 tbsp, soaked 1 h | 40 g | 200 g | |
| Ghee (cow) | 2 tsp | 10 g | 50 g | |
| Cumin (jeera) | ¼ tsp | 1 g | 5 g | |
| Asafoetida (hing) | pinch | 0.3 g | 1.5 g | |
| Ginger, fresh | 1½ tsp | 8 g | 40 g | |
| Turmeric powder | ⅛ tsp | 0.5 g | 2.5 g | |
| Coriander seed / powder | 1 tsp | 2 g | 10 g | |
| Tomato | ½ | 60 g | 300 g | |
| Water | ⅓ cup + 1 tbsp | 100 ml | 500 ml | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g |
Method
How to cook it
Step 1: Pressure-cook chana dal with water 2 whistles (keep whole).
Step 2: Temper cumin, hing and ginger; add tomato and spices.
Step 3: Add torai; cover 8 minutes (torai releases water).
Step 4: Add dal; simmer 3 minutes.
Nutrition
Per serving, estimated
86kcal
Energy
3.6g
Protein
3.3g
Fat
10.6g
Carbohydrate
3.1g
Fibre
0.8g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
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