How to make Turai Moong Chana-Cook Smart -
Ridge gourd cooked with split green gram and split Bengal gram
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Medium ridge gourds (turai), Split green gram with skin (chilkewali moong dal) (छिलके वाली मूंगदाल)
Cuisine : South Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Dham Munj Upvas Batata Bhaji Achari Dahiwali Bhindi Aloo Achari
Turai Moong Chana-Cook Smart Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Turai Moong Chana-Cook Smart Recipe
Medium ridge gourds (turai) 4
Split green gram with skin (chilkewali moong dal) soaked 1/4 cup
Split Bengal gram (chana dal) soaked 1/2 cup
Salt to taste
Turmeric powder 1/2 teaspoon
Fresh coconut scraped 4 tablespoons
Ginger roughly chopped 1 inch
Green chillies roughly chopped 2
Oil 2 tablespoons
Shallots 4-5
Cumin seeds 1 teaspoon
Mustard seeds 1 teaspoon
Curry leaves 10-15
Green chilli 1 for garnish
Method
Step 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.
Step 2
Peel ridge gourds and cut into big cubes.
Step 3
Put coconut, ginger and green chillies in a mixer jar and grind to a coarse paste with a little water.
Step 4
Add the ridge gourds to the grams, mix, cover and continue to cook.
Step 5
Add the coconut mixture and mix well. Cover and continue to cook.
Step 6
Heat oil in another non-stick pan. Slice the shallots.
Step 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.
Step 8
Transfer into a serving bowl and serve hot garnished with a green chilli.
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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.
