Shudh shakahari bhojan recipe
Shudh shakahari bhojan recipe is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by Cook with Sandhya on YouTube.
Prep: 20 min | Cook: 45 min | Total: 1 hr 20 min
Cost: $7.33 total, $1.83 per serving
Ingredients
- 1 cup Split Yellow Moong Dal (Rinsed and soaked for 15 minutes)
- 3 cups Water (For cooking dal)
- 1 tsp Salt (Adjust to taste)
- ½ tsp Turmeric Powder (Adds color and earthiness)
- 1 tsp Cumin Seeds (For tempering)
- 2 whole Dried Red Chili (Adds mild heat; optional)
- 1 tsp Fresh Ginger (Finely grated)
- 2 tbsp Mustard Oil (For choka and tempering; can substitute with vegetable oil)
- 2 medium Potato (Peeled and sliced thin)
- 2 medium Parwal (Pointed Gourd) (Trim ends, slice into ½‑inch rounds)
- 1 small Kocha (Indian Pumpkin) (Roasted, peeled and mashed for choka)
- ½ cup Gram Flour (Besan) (For bhajia batter; sifted)
- 1 small Green Chili (Finely chopped; optional for extra heat)
- 2 cups Vegetable Oil (For deep‑frying bhajias)
- 2 tbsp Mango Pickle (Store‑bought; serves as accompaniment)
- 2 tbsp Fresh Coriander (Chopped, for garnish)
Instructions
Soak and Cook Moong Dal
Rinse the moong dal under running water and soak it in fresh water for 15 minutes. Drain, then transfer to a large pot with 3 cups of water, 1 tsp salt, ½ tsp turmeric, and 1 tsp cumin seeds. Bring to a boil, then reduce to a simmer and cook until the dal is soft and begins to break apart, about 20 minutes.
Time: PT20M
Temperature: Medium heat
Prepare Vegetables
While the dal cooks, peel the potatoes and slice them into ¼‑inch rounds. Trim the parwal ends and slice into ½‑inch rounds. Wash the kocha, pat dry, and set aside for roasting.
Time: PT10M
Make Bhajia Batter
In a mixing bowl, combine ½ cup gram flour, ¼ cup water, 1 tsp salt, ½ tsp red chili powder, and the chopped green chili. Whisk to a smooth, slightly thick batter—similar to pancake batter.
Time: PT5M
Fry Parwal Bhajia
Heat 2 cups vegetable oil in the frying pan over medium‑high heat until a small drop of batter sizzles (≈180°C). Dip parwal slices into the batter, letting excess drip off, and carefully place them in the hot oil. Fry until golden and crisp, about 3‑4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
Time: PT10M
Temperature: 180°C
Fry Aloo Bhujia
Using the same oil, fry the potato rounds in batches until crisp and lightly browned, about 3‑4 minutes per batch. Transfer to a paper‑towel‑lined plate and sprinkle with a little salt.
Time: PT10M
Temperature: 180°C
Roast and Mash Kocha for Choka
Place the whole kocha directly over an open flame or on a hot tawa. Roast, turning occasionally, until the skin is charred and the flesh is soft, about 10 minutes. Let it cool, peel off the charred skin, and mash the flesh in a bowl. Mix in 1 tsp salt, 1 tsp mustard oil, and a pinch of red chili powder.
Time: PT10M
Temperature: High heat
Tempering (Tadka) the Dal
In a small skillet, heat 1 tbsp mustard oil over medium heat. Add ½ tsp cumin seeds, 1 dried red chili, and the grated ginger. Sauté for 30 seconds until fragrant, then pour this tempering over the cooked dal. Stir gently and let the dal simmer for another 2 minutes.
Time: PT5M
Temperature: Medium heat
Plate and Serve
Serve the hot moong dal in a serving bowl, garnish with fresh coriander. Arrange parwal bhajia, aloo bhujia, and kocha choka on a platter. Add a small bowl of mango pickle on the side. Enjoy with steamed rice or roti.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 8 g
Dietary info: Vegetarian, Vegan, Gluten-Free (if using pure besan without cross‑contamination)
Ingredient Substitutions
- Instead of Split Yellow Moong Dal: Toor Dal, Chana Dal
- Instead of Salt: Sea Salt, Kosher Salt
- Instead of Cumin Seeds: Coriander Seeds
- Instead of Dried Red Chili: Fresh Red Chili
- Instead of Fresh Ginger: Ginger paste
- Instead of Mustard Oil: Vegetable Oil, Canola Oil
- Instead of Potato: Sweet Potato
- Instead of Parwal (Pointed Gourd): Bottle Gourd, Zucchini
- Instead of Kocha (Indian Pumpkin): Butternut Squash
- Instead of Gram Flour (Besan): Rice Flour
- Instead of Green Chili: Red Chili Flakes
- Instead of Vegetable Oil: Canola Oil, Sunflower Oil
- Instead of Mango Pickle: Lime Pickle
- Instead of Fresh Coriander: Mint Leaves
Equipment Needed
- Large Pot
- Frying Pan
- Mixing Bowl
- Cutting Board
- Chef's Knife
- Slotted Spoon
- Small Skillet
- Plate for Serving
- Serving Bowl
Critical Steps — Do Not Skip
- Soaking the moong dal for at least 15 minutes.
- Maintaining oil temperature around 180°C for crisp bhajias.
- Roasting kocha until the skin is fully charred for authentic smoky choka.
- Tempering the dal without burning the spices.
Chef Tips from the Video
- Use a thermometer to monitor oil temperature for consistent crispness.
- For extra smoky flavor in the choka, finish roasting the kocha under a broiler for 2 minutes.
- Add a pinch of asafoetida (hing) to the dal tempering for depth.
Troubleshooting
Dal is too watery.
Simmer uncovered for a few more minutes to evaporate excess liquid, or mash some of the dal to thicken.
Bhajia batter is too thick and clumps.
Add water a tablespoon at a time until the batter flows smoothly; it should coat the back of a spoon.
Bhajias turn soggy instead of crisp.
Make sure the oil is hot (≈180°C) before adding batter‑coated vegetables and avoid overcrowding the pan.
Storage
Refrigerator: Dal: up to 3 days in an airtight container. Bhajias and bhujia: up to 2 days; reheat in oven to regain crispness. Choka: up to 2 days.
Freezer: Dal freezes well for up to 2 months; thaw and reheat gently. Bhajias lose crispness when frozen; not recommended.
Room temperature: Mango pickle can be stored at room temperature for several weeks, sealed.
Make-Ahead Tips
- Cook the moong dal a day ahead; reheat with a splash of water.
- Roast and mash the kocha for choka up to 24 hours in advance.
- Prepare the bhajia batter just before frying to maintain texture.
Frequently Asked Questions
What is the cultural significance and history of Moong Dal with Parwal Bhajia in North Indian cuisine?
Moong dal is a staple protein source in North Indian households, prized for its quick cooking time and digestibility. Parwal bhajia, made from the seasonal pointed gourd, reflects the region’s love for deep‑fried vegetable snacks served during festivals and family gatherings.
What are the traditional regional variations of Kocha Chokha in Indian cuisine?
Kocha (Indian pumpkin) choka is popular in Uttar Pradesh and Bihar, where it is roasted over an open flame, mashed, and seasoned with mustard oil, green chilies, and salt. In West Bengal, a similar dish called "pumpkin bharta" uses mustard seeds and sometimes adds garlic.
How is Moong Dal traditionally served in a North Indian meal?
It is usually served hot with steamed rice or roti, accompanied by pickles, fresh salad, and sometimes a side of fried vegetables like bhajias. The dal’s mild flavor balances the spicier accompaniments.
What occasions or celebrations is Parwal Bhajia traditionally associated with in Indian culture?
Parwal bhajia is a common snack during monsoon festivals, Diwali, and family gatherings because the pointed gourd is abundant in the rainy season and the crisp fry adds a festive touch.
What other North Indian dishes pair well with this Moong Dal, Parwal Bhajia, and Kocha Chokha meal?
Pair it with plain basmati rice, butter naan, a fresh cucumber‑tomato salad, and a dollop of homemade raita. A side of sweet mango pickle adds the classic sweet‑sour contrast.
What makes this Moong Dal with Parwal Bhajia and Kocha Chokha special in Indian vegetarian cuisine?
The combination offers a balance of protein (dal), texture (crispy bhajias), and smoky flavor (choka), showcasing the Indian culinary principle of contrasting flavors and textures on one plate.
How does the YouTube channel Cook with Sandhya specialize in Indian home cooking?
Cook with Sandhya focuses on everyday Indian recipes that are simple, budget‑friendly, and rooted in traditional techniques, often highlighting regional vegetables and quick‑cook lentils for busy home cooks.
What is the cooking philosophy and style of the YouTube channel Cook with Sandhya?
Sandhya emphasizes clear, step‑by‑step demonstrations, minimal equipment, and authentic flavor profiles while encouraging viewers to adapt recipes with locally available ingredients.
What are the most common mistakes to avoid when making Moong Dal with Parwal Bhajia?
Common errors include over‑soaking the dal (making it mushy), frying bhajias in oil that isn’t hot enough (resulting in soggy coating), and under‑roasting the kocha, which reduces its signature smoky taste.
Why does this recipe use mustard oil for the choka instead of regular vegetable oil?
Mustard oil adds a pungent, slightly bitter note that is traditional in North Indian choka preparations, enhancing the roasted pumpkin’s earthy flavor and providing authenticity.
Can I make the Moong Dal ahead of time and how should I store it?
Yes, the dal can be cooked a day ahead. Cool it quickly, store in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stove with a splash of water to restore its creamy texture.
What texture and appearance should I look for when the Parwal Bhajia is done?
The bhajias should be golden‑brown, crisp to the touch, and the parwal slices should retain a slight bite inside. They should float to the surface of the oil shortly after being dropped in.
Last updated: September 6, 2026
