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, deseeded and chopped
• salt to taste
• 1 - medium onion, chopped
• 2 tbsp - oil
• For tempering:
• 2 - small dry red chillies
• A pinch of hing (asafoetida)
• 1.5 tsp - cumin seeds
• 1 tbsp - thinly coconut chopped
• A few curry leaves
• 2 tbsp - oil
• 3 tbsp - chopped green coriander for garnishing

How to Make Simple Turai Dal

• 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 cup of water from the dal and keep aside.
• Take a large skillet, heat oil, 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, 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.