Turai Moong Dal Recipe - Turia Mag Ni Dal
Give this absolutely healthy and tasty Turai Moong Dal Recipe which is a classic Gujarati dish and can be put together in under 30 minutes. Serve it along with hot steamed rice or methi thepla for lunch or dinner.
Turai Moong Dal, also known as Turiya Mag Ni Dal, has a subtle sweetness that it gets from the ridge gourd (turai) itself. When combined with some spices and cooked along with the lentils it imparts a soft and tender texture to the palate.
Serve this Turai Mag Ni Dal/ Turai Moong Dal along with Sukhi Aloo Sabzi and Thepla that are almost necessity to be made along with this dish. Another favorite combination that we love is to pour a ladle full of Turai Moong Dal over hot bowl rice topped with melted ghee.
Here are few more curry recipes to try
10 M
20 M
30 M
4 Servings
Ingredients
-
To Cook Dal
- 1 cup Yellow Moong Dal (Split)
- 2 cups Water
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Salt For Turai Masala
- 1 teaspoon Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 inch Ginger , finely chopped
- 1 Green Chillies , slit
- 1 Tomato , finely chopped
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander (Dhania) Powder
- 1 Bay leaf (tej patta) , torn
- 1 inch Cinnamon Stick (Dalchini) , broken
- 1 Ridge Gourd (Turai/ Peerkangai) , peeled and diced
- 1/2 Lemon , juice extracted
- Salt , to taste
- 6 sprig Coriander (Dhania) Leaves , finely chopped
How to make Turai Moong Dal Recipe - Turia Mag Ni Dal
To begin making the Turai Moong Dal Recipe, first prep all the ingredients and keep them ready.
Add the moong dal in the pressure cooker along with salt and turmeric powder. Cover the cooker and pressure cook the dal for 3-4 whistles and turn off the heat. Allow the pressure to release naturally. Keep this cooked dal to the side. You don't have to mash the dal
Next to make the Turai Masala, heat oil in a pressure cooker; add the cumin seeds, ginger and green chillies and give it a stir.
Add the tomatoes, turmeric powder, red chilli powder, coriander powder and salt to taste. Saute the tomatoes until it slightly softens.
Next add the cut ridge gourd/ turai sabzi and give it a stir. Add 1/4 cup of water, cover the pressure cooker and cook for 2 whistles and turn off the heat. Allow the pressure to release naturally.
Once both the cookers have released the pressure, open and add the cooked moong dal to the turai masala.
Give it a stir and taste and check if it needs more salt and adjust to taste accordingly.
Give the Turai Moong Dal a brisk boil for 2 minutes and turn off the heat.
Stir in the chopped coriander leaves and the lemon juice and transfer the Turai Moong Dal/ Turia Mug Ni Dal to a serving bowl and serve hot.
Serve this Turia Mug Ni Dal/ Turai Moong Dal along with Sukhi Aloo Sabzi and Thepla that are almost necessity to be made along with this dish.
Another favorite combination that we love is to pour a ladle full of Turai Moong Dal over hot bowl rice topped with melted ghee.
