Turai Chana Dal Recipe
Turai Chana Dal – A Healthy Combination of Sponge Gourd and Bengal Gram Curry
Servings: 4 person
Calories: 238kcal
Ingredients
- 1.5 kg Sponge gourd / Ridge Gourd /Turai /Gilki
- 1/3 cup Bengal gram /chana daal
- 1 Tomatoes / Tamatar
- 2 Green Chillies / Hari Mirch
- 1 Lemons / Nimbu
- 1/4 cup Fresh Coriander / Cilantro / Hara Dhaniya
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1/2 tsp Red Chilli powder / Laal mirch powder
- 1 tsp Coriander Powder / Dhaniya Powder
- to taste Salt / Namak
tadka
- 3 tbsp Ghee or cooking oil
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/4 tsp Asafoetida / Hing powder
- 1 Green Chillies / Hari Mirch
- few Curry Leaves / Kadi Patta
Instructions
- wash and soak chana dal for 1 hour before cooking.
- Wash and peel turai and chop into small pieces
- Heat ghee in the pressure cooker and add cumin seeds, asafoetida , chopped green chilies and curry leaves.
- When cumin become golden then add turmeric powder and the chopped turai and the soaked chana daal and saute for a minute.
- Now add chopped tomato and all the dry spices- salt, chili powder, coriander powder and mix well.
- Now close the lid and cook on medium heat for 3-4 whistles.
- Open the cooker when the pressure cool down, if there is too much water in the curry then boil it to reduce the curry if needed.
- Now add lemon juice and fresh coriander and mix the curry.
- Enjoy with garam chapti or parathas.
Nutrition
Calories: 238kcal | Carbohydrates: 28g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 131mg | Potassium: 294mg | Fiber: 6g | Sugar: 3g | Vitamin A: 283IU | Vitamin C: 40mg | Calcium: 114mg | Iron: 3mg