Simple Turai Dal

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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.