Thursday, 20 February 2014

Turai aur Moong ki dal

Most of the people I know dislike ridge gourd, due to its look and taste. Actually I myself hate it. But it blends in beautifully with any other flavour and turns delicious. I will post those versions soon. Here I have added moong dal to turai, both are easily digestible. All age groups can have it and get their share of proteins and iron. 

Preparation time: 15 minutes
Cooking time: 20 minutes
Servings: 5


Ridge gourd, peeled and chopped: 250 gms
Yellow moong dal: 1 cup
Tomatoes, chopped: 2 medium
Turmeric powder: 1/2 tsp
Red chili powder: 1 tbsp
Green chilies, slit lengthwise: 3
Salt to taste
Lemon juice(optional): 1 tsp

For tempering:

Oil: 1 tbsp
Garlic cloves: 3-4
Onions, sliced: 1 medium
Curry leaves: 2 sprigs
Cumin seeds: 1 tsp
Mustard seeds: 1 tsp
Dry red chillies: 2


  1. In a pressure cooker, add chopped turai(ridge gourd), moong dal, tomatoes, green chillies, turmeric powder, red chili powder, half glass water and cover with lid. 
  2. Cook under pressure until 4 or 5 whistles are given out. 
  3. Remove the lid when the pressure is gone and add salt.
  4. Heat oil in a pan. Add all the tempering ingredients. When the cumin seeds start spluttering transfer the pressure cooker contents to the pan. In this way all the ingredients will mix well. 
  5. Sprinkle lemon juice.
  6. Serve with rice or chapatis. 
  • When buying ridge gourd, select those that are firm and heavy. 
  • Ridge gourd belongs to the cucumber family, hence they release water when cooked. Make sure you don't add too much water while cooking them. 

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