How to make Turai Aur Moong Ki Dal -
Ridge gourd, moong dal and masalas pressure cooked.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Ridge Gourd, Skinless Split Green Gram
Cuisine : Indian
Course : Dals and Kadhis
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Turai Aur Moong Ki Dal checkout Ridge Gourd Ambat. You can also find more Dals and Kadhis recipes like Dal Makhani-SK Khazana Dal with Drumsticks Jain Dhansaak Sookhi Masoor Dal
Turai Aur Moong Ki Dal Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Turai Aur Moong Ki Dal Recipe
Ridge Gourd peeled 250 grams
Skinless Split Green Gram soaked 1 cup
Oil 2 tablespoons
Onions 2 medium
Cumin seeds 1 teaspoon
Mustard seeds 1/2 teaspoon
Asafoetida a pinch
Salt to taste
Coriander powder 2 tablespoons
Turmeric powder 1/4 teaspoon
Garam masala powder 1 tablespoon
Red chilli powder 1 1/2 tablespoons
Green chillies halved 2
Ginger paste 1 teaspoon
Method
Step 1
Heat oil in a pressure cooker. Slice onions.
Step 2
Add cumin seeds, mustard seeds and onions to the oil in the cooker and sauté. Add asafoetida and moong dal and mix.
Step 3
Cut turai into big cubes and add. Add salt, coriander powder, turmeric powder, garam masala powder, red chilli powder, green chillies and mix well.
Step 4
Add 2 tbsps water and mix well. Add ginger paste and mix.
Step 5
Cover the cooker and cook under pressure till 1 whistle is given out. Switch off heat and let the mixture remain in the cooker for 10 minutes.
Step 6
Serve hot with chapatti.
Nutrition Info
Calories : 1182 Kcal
Carbohydrates : 155.8 gm
Protein : 56 gm
Fat : 37.2 gm
Other : Zinc- 8.1mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
