Turai Moong Chana

Ingredients 

• 4 medium ridge gourds (turai)
• 1/4 cup split green gram with skin (chilkewali moong dal), soaked
• 1/2 cup split Bengal gram (chana dal), soaked
• Salt to taste
• 1/2 teaspoon turmeric powder
• 4 tablespoons scraped fresh coconut 
• 1 inch ginger, roughly chopped
• 2 green chillies, roughly chopped
• 2 tablespoons oil
• 4-5 shallots
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 10-15 curry leaves
• 1 green chilli for garnish

Method

1. Heat a deep non-stick pan, add split Bengal gram, split skinless green gram, salt, turmeric powder and 2 cups water and mix well. Cover and cook for 15-20 minutes or till both the grams are almost done.
2. Peel ridge gourds and cut into big cubes.
3. Put coconut, ginger and green chillies in a mixer jar and grind to a coarse paste with a little water.
4. Add the ridge gourds to the grams, mix, cover and continue to cook.
5. Add the coconut mixture and mix well. Cover and continue to cook.
6. Heat oil in another non-stick pan. Slice the shallots.
7. Add cumin seeds and mustard seeds to the hot oil and let them splutter. Add curry leaves and shallots and sauté till the shallots soften. Add this tempering to the gram mixture and mix well. Cover and cook on low heat for 1-2 minutes. Let it stand for a few minutes.
8. Transfer into a serving bowl and serve hot garnished with a green chilli.