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Simple Turai Dal
Category : Lentils, Karnataka, Daals and curries
Servings : 4
Time Taken : 30-45 mins
Rating :
Method
- Clean, wash and soak dal for 30 minutes.
- Combine chopped tomatoes, grated ginger, garlic, turmeric powder, salt, soaked dal and fenugreek seeds with 3 cups water and pressure cook up to 3 whistles.
- Switch off flame and keep aside to let the pressure down.
- Strain 1/2 a cup of water from the dal and keep aside.
- Take a large skillet, heat oil and onions and stir fry till light pink.
- Add the turai chunks and green chillies and stir fry on high flame for a minute.
- Add the 1/2 cup strained water from the dal and cook the turai till it is done but still a little crunchy.
- Now add the cooked dal to the cooked turai and boil well; adjust salt, switch off the flame and keep aside.
- Prepare tempering by heating oil in a small pan.
- Add cumin seeds, curry leaves, dry red chillies, chilli powder, hing and coconut slices, garam masala powder and fry till cumin seeds splutter.
- Add at once over the cooked dal and just mix once.
- Garnish with chopped green coriander.
- Serve hot with roti, subzi, achar and chawal.
Ingredients:
3 cups Turai (ridge gourd) cut into chunks
3/4 cup moong dal
1 tsp fenugreek seeds (soak for 30 minutes)
1 tbsp ginger, grated
1 tbsp garlic, grated
1/4 tsp turmeric powder
1 /2 tsp red chilli powder
2 green chillies, slit
1/4 tsp garam masala powder
1 medium tomato seeded and chopped
Salt to taste
1 medium onion chopped
2 tbsp oil
3 cups Turai (ridge gourd) cut into chunks
3/4 cup moong dal
1 tsp fenugreek seeds (soak for 30 minutes)
1 tbsp ginger, grated
1 tbsp garlic, grated
1/4 tsp turmeric powder
1 /2 tsp red chilli powder
2 green chillies, slit
1/4 tsp garam masala powder
1 medium tomato seeded and chopped
Salt to taste
1 medium onion chopped
2 tbsp oil
For tempering:
2 small dry red chillies
A pinch of hing (asafoetida)
1 1/2 tsp cumin seeds
1 tbsp thinly coconut chopped
A few curry leaves
2 tbsp oil
3 tbsp chopped green coriander for garnishing
RECIPES BY ASH
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