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Turai chana dal ki sabji

CHANA DAL KI SABJI

TURAI CHANA DAL KI SABJI

Ridge gourd is a popular vegetable used in Indian cooking. It comes in two variants – one with a smooth surface and other with a ridged surface. Locally, it goes by various names like “Turai” in Hindi, “Jhinge” in Bengali, “Beerakaya” in Telugu and “Peerkangaai” in Tamil. It is a green fleshy vegetable having an inherently bland taste. It is commonly used to prepare many regular dishes such as pakoras, sambhar, dal, chutney and raita, after being adequately seasoned with spices, to enhance its flavour.

Despite not appealing to the taste buds of many people, Ridge gourd has many health benefits.

This ridge gourd is absolutely low in calories and carbs, thus making it a very virtuous choice for those on low-cal and low-carb diet. Consuming ridge gourd regularly can help to maintain blood sugar levels and hence diabetic. Since this vegetable is full of moisture and fiber with negligible fat, it’s a boon for digestive system too.

TURAI CHANA DAL KI SABJI

METHOD

INGREDIENTS

  • Soft gourd – 300 or 400 grms
  • Chana dal – ½ cup
  • Oil – 1 tbsp
  • Jeera – 1 tsp
  • Fennel seeds / saunf – ½ tsp
  • Onion finely chopped – 1
  • Curry leaves – few
  • Ginger garlic paste – 1 tsp
  • Tomato finely chopped – 1
  • Salt to taste
  •  Chilli pwdr – 1 tsp or as per taste
  • Coriander pwdr – 2 tsp
  •  Asa foetida – a pinch
  •  Turmeric – ¼ tsp
  • Kitchen king masala – 1 tsp
  • Finely chopped coriander leaves for garnish

METHOD

Clean wash and soak the chana dal for few hrs or overnight.

Peel the skin and chop the gourd.

Heat oil in a cooker.

Add jeera + saunf and let it crackle.

Addonion and curry leaves and stir fry till translucent.

Add ginger garlic paste and stir fry till raw smell leaves .

Add tomato + salt and stir fry till tomatoes soften .

Add the masala pwdrs and mix well.

 Stir fry for a min .

Add the chana dal and mix well.

Stir fry for a min.

Add the gourd and mix well.

Add 1 ½ cup or 2 cup water and mix well.

 Adjust salt as needed.

Pressure cook on medium flame upto 1 whistle.Lower the flame and cook for 8 to 10 mins .

Once done allow to cool.

Open and give  a nice mix.

Garnish with coriander leaves .

Serve with Indian bread or rice.

NOTE –

  1. Add less water if serving with chapati items or aqdd 2 cup water for having with rice .
  2. Instead of kitchen king masala , we can use 1 tsp sambar pwdr or ¼ tsp garam masala.
  3. Same recipe can be tried with dudhi / tinda/cabbage /turai etc

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