Tasty Turai

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Tasty Turai

Ridge Gourd (Turai) is quite a boring vegetable but when paired with Chana dal, it suddenly becomes exciting. Healthy and hearty are another part of the story. You’ll love the new taste of Turai, that’s a guarantee.


  • Ridge Gourd (Turai) – 1
  • Split Bengal Gram (Chana dal) – 1/2 cup
  • Onion – chopped, 4-5 tbsp
  • Tomato – half of small tomato, chopped
  • Ginger-garlic paste – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1/2 tsp or more
  • Asafetida (hing) – a pinch (optional)
  • Cumin seeds – 1/2 tsp
  • Mustard seeds – 1/2 tsp
  • Coriander powder – 1/2 tsp (dry roast the seeds in a pan and grind)
  • Oil – for cooking
  • Coriander leaves – for garnish
  • Water – 1/2 cup


  • Remove the skin and chop the gourd in tiny pieces.
  • Boil Split Bengal Gram in a pressure cooker with 1/2 cup water (or just enough to completely cover the lentils). Go up to 3-4 whistles or till it is cooked. Add a pinch of turmeric powder and salt before boiling.
  • Heat oil in a kadai or pot. When hot, temper the oil with hing, mustard seeds and cumin seeds. Let the seeds splutter for a while. Then add onion and sauté till it gets a caramelized brown tinge.
  • Put ginger-garlic paste and keep stirring till it turns fragrant. Add chopped tomatoes and salt, and cook till it turns soft.
  • Put gourd in the onion mix. Add turmeric powder, red chilli powder and coriander powder, and stir. Close the lid and let it cook on low heat for 15 minutes.
  • Add the lentils in the gourd and mix them. Add 1-2 tbsp of water if it’s too dry. Cover, reduce the heat and cook further for 2 minutes or turn off heat and let it sit (make sure your lentils is fully cooked in the pressure cooker).
  • Season with coriander leaves before eating.
  • Happy dinner!

Yield – 2 servings

By |October 8th, 2013|WHAT'S COOKING|0 Comments

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