Turai Moong Dal Recipe

Cooking Directions

• STEP 1.In a pressure cooker add washed moong dal with1 tsp salt and ½ tsp turmeric powder.Add water till 2 inches above the dal level
• STEP 2.Pressure cook for upto 3 whistles then turn off the heat and allow the pressure to release naturally. Keep aside.
• STEP 3. To make the turai (ridge gourd), heat 1tsp oil in a pressure and add 1tsp cumin seeds. When the cumin splutters add 1inch chopped ginger, 2 slit green chillies. Stir for a few seconds then add 1 tomato finely chopped, ½ tsp turmeric powder, 1tsp coriander powder, ½ tsp red chillly powder and 1 tsp salt. Mix together for 1 minute till tomatoes are a little soft. They do not need to mash up completely. Then add 1 bay leaf torn, 1inch cinnamon stick broken.
• STEP 4. At this stage add 1 turai which has been peeled and diced. Add ¼ cup of water to the cooker. Do not add much water as the turai will leave water when it is pressure cooked. Cover the cooker and pressure for 2 whistles and then turn off the heat. Allow the pressure to release naturally.
• STEP 5.When both the moong dal and the turai are cooked, open the cookers and add the moong dal to the turai. Bring it to a brisk boil for 3 to 4 minutes and then squeeze the juice of ½ a lime. Turn off the heat.
• STEP 6.Garnish with chopped coriander leaves.

Special Comments

• STEP 1.If desired jaggery can be added at the last step to add a slight sweetness.