Turai Moong Daal Sabji
Healthy delicious Ridge gourd cooked with yellow lentil
Servings: 5 person
Ingredients
- 1 kg Sponge gourd / Ridge Gourd /Turai /Gilki
- 1/4 cup Yellow Lentil / Moong Daal (dhuli huee)
- 1 medium Tomatoes / Tamatar chopped
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1 tsp Kashmiri Chili powder optional
- To taste Salt / Namak
- 1 tbsp Coriander Powder / Dhaniya Powder
- 1/3 cup Fresh Coriander / Cilantro / Hara Dhaniya chopped
- 1 tbsp Lemon Juice / Nimbu Ka Ras
tempering/ tadka
- 3 tbsp Cooking oil or ghee
- 1 tsp Cumin Seeds / Sabut Jeera
- 10 Curry Leaves / Kadi Patta
- 1/4 tsp Asafoetida / Hing powder
- 2 Green Chilies / Hari Mirch chopped
Instructions
- Wash and peel the turai/ sponge gourd and chop into small cubes
- Wash and soak the moong daal in enough water for approx. 15 minutes
- Heat ghee or oil in the pressure cooker and add cumin in medium hot ghee.
- Now add asafoetida, chopped green chilies and curry leaves in the tempering.
- Add turmeric and chopped turai in the cooker and stir to mix.
- Drain the water from the soaked moong daal and add in the cooker , also add the chopped tomatoes
- Now add salt, coriander powder and kashmiri chili powder and mix well.
- Add 1/4 cup water and mix.
- Pressure cook on medium heat for 3 whistles.
- When the pressure cool down then open the cooker.
- Give it a boil on high heat if you want to reduce the water in the curry.
- Switch off the heat and add chopped fresh coriander and lemon juice in the curry.
- Stir to mix and serve with roti, paratha or steamed rice.
- Add a spoon of ghee on top while serving to enhance the taste.(optional )
Notes
1-If you want to make it dry then instead of making this in pressure cooker use a kadhai or pan and don't soak the lentil , just wash and add in the sabji
2-For making it vegan use oil for tempering.