Ingredients

• 1/2 cup - channa dal
• 3 - large turai (ridge gourd), peeled, slit length wise
• 1 - onion, chopped
• 1 - small capsicum, chopped
• 2 - green chillies, sliced half
• 1 tbsp - coconut, scraped
• 1 stalk - curry leaves
• 1 stalk - mint leaves
• 1 tbsp - coriander leaves
• 1/4 tsp - turmeric powder
• 1/4 tsp - coriander seeds powder
• 2 to 3 pinches - asafoetida powder
• 1/4 tsp each mustard and cumin seeds
• 1/4 tsp - wheat flour
• 1 tbsp - oil or ghee
• salt to taste

How to Make Turai Channa Dal

• Wash and soak channa dal for 2 hours. Boil channa dal in some water, till it is soft but not mushy.
• Drain dal, keep aside. Save water, keep aside.
• Heat oil in a saucepan, add seeds, asafoetida and allow it to splutter.
• Add onion, capsicum and stir-fry for a minute.
• Add curry leaves, mint leaves, coconut, chilli and stir.
• Chop ridge gourd into 1-inch sized chunks. Add to pan.
• Add dal and all dry masalas.
• Add water drained from the dal and cover and simmer for 5-7 minutes.
• Sprinkle more water intermittently if required.
• Add salt, sprinkle wheat flour and mix till well blended.
• Transfer to a serving dish and garnish with coriander.
• Serve hot with chapattis, puris or steamed rice.