Dudhi and Lentil Curry
Fatima Rahman
If you like traditional dhal (lentil) curry but fancy something a little different, then this Oman-style creation will inspire you. The split chickpeas (channa dhal) are infused with an array of spices and cooked with dudhi, a vegetable also known as calabash or bottle gourd.
Fat
Saturated Fat
Sugar
Salt
Serves: 4
Ingredients
140 g dried split chickpeas (channa dhal)
4 tbsp corn oil
1 large onion, sliced or chopped
500 g dudhi, peeled and cut into cubes
1 tsp crushed garlic
1 tsp coriander powder
1 ½ tsp cumin powder
¼ tsp turmeric powder
1 tsp salt
2 tbsp tomato puree
green chillies, crushed to taste
1 tbsp fresh coriander leaves, chopped
Source
This recipe had been sourced from A private contributor
Healthy Hints
Why only have one of your five (fruit and vegetables) a day when you can have two? This clever recipe combines lentils and fresh vegetables so you get at least two portions per serving. Note that lentils only count once towards your five a day.
Cooking Guide
1. Wash and soak the chickpeas in warm water for 20 minutes.
2. Heat the oil in a non-stick pan and fry the onions until golden.
3. Add chickpeas, dudhi, garlic, coriander powder, cumin powder, turmeric powder and salt.
4. Lightly stir all the ingredients in the pan. Cover and cook over a low heat for about 35 minutes until the dudhi and chickpeas are tender.
5. Add tomato puree and green chilies and cook further for 2 minutes. Serve hot garnished with freshly chopped coriander leaves.
Food facts per serving
Why not compare this recipe with all our other dishes in the Nutrient Table
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