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.
INGREDIENTS:
- 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
METHOD:
- 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
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