Tindora Chana Dal Nu Shaak is a Gujarati Vegetable dish made from Ivy Gourd & Chickpea Lentil with spicy gravy. It is a very easy to make recipe & tastes best with roti or rice. Ivy gourd is consumed all over India & it is very rich in beta carotene. It is also called Kunduri or Tendli. Do try this recipe today.
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INGREDIENTS:
200g diced or slit cut ivy gourd (tendli)
1/4 cup chickpea (bengal gram) (soaked in 1/4 cup water for 4-5 hours)
Grated tomato (discard the skin)
Grated or grinded 4-5 cloves of garlic
1 tsp dried fenugreek (kasuri methi)
1 tsp coriander powder
1/2 tbsp ginger-green chillies paste
1/2 tsp red chilli powder
1/4 tsp cumin seeds
1/4 tsp garam masala powder
1/8 tsp mustard seeds
1/8 tsp asafoetida
1/8 tsp turmeric powder
3 tbsp oil
1/4 cup water or as required.
Finely chopped coriander leaves for garnish
Salt to taste
SERVES: Serves 2-3 people
PREPARATION TIME: 15 min
COOKING TIME: 25 min
OTHER TIME: 5 h (Soaking time)
TOTAL TIME:5 h 40 min
* 1 CUP = 237 ML
METHOD:
1. Drain water from chickpea after soaking & pressure cook with 3/4 cup water & little salt for 1 whistle. Allow pressure cooker to cool down on its own. Keep boiled chickpea aside.
2. In a pan heat oil & add mustard seeds. Allow it to crackle.
3. Add cumin seeds, asafoetida, grated garlic, ginger-green chillies paste & ivy gourd (tendli). Mix well & keep flame low.
4. Add turmeric powder & salt. Cover & allow cooking tendli on low flame for 10 min - stirring once in between.
5. Add grated tomato. Cover & cook on low for 5 min.
6. Add dried fenugreek, coriander powder, red chilli powder & garam masala powder. Mix.
7. Add boiled chickpea. Mix & add water as per gravy required.
8. Cover & allow steaming for 5 min on low.
9. Tendli & chana dal sabji is ready to eat!
10. Garnish with coriander leaves & serve with roti/rice.
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