Dudhi Chanaa (Squash with Chickpeas)
4 cups dudhi, skinned & diced to ½” cubes
1 cup chanaa daal (split chickpeas)
3 cups pani (water)
1 teaspoon mithu (salt)
4 tablespoon tel (oil)
½ teaspoon rai (mustard seeds)
1 suku marchu (whole, dried pepper)
1/8 teaspoon hing (asafetida)
¼ teaspoon jiru (cumin seeds)
2 taj (cloves)
6 cloves lasan (garlic), grated
1 teaspoon aadu (ginger), grated
3 lilu marchu (green chili), finely sliced
1 tametu (tomato), diced
½ teaspoon marchu (cayenne pepper)
1 teaspoon dhaanaa-jiru (powdered coriander & cumin seeds)
¼ teaspoon hardar (turmeric)
1 tablespoon gol (jaggery or brown sugar)
2 tablespoon limbu (lemon juice)
¼ cup kothmari (cilantro), cut coarsely
1. Soak chick‑peas in water for about 6‑8 hours. Wash and drain. Add water, dudhi and salt. Cook on medium heat till the chick‑peas are soft.
2. In a small cup, heat oil with mustard seeds, whole dried pepper, asafetida. When the seeds start popping, add cumin seeds and cloves. Wait 10 seconds and pour this crackling oil onto the cooked daal.
3. Add the garlic, ginger, green chilies, tomato, cayenne pepper, coriander-cumin powder, turmeric, brown sugar, lemon juice and let it simmer for about 15‑20 minutes.
4. Garnish with cilantro before serving.