Turai Dal. 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. Switch off flame and keep aside to let the pressure down.
Turai is a Ridge gourd, a very famous Indian Vegetable with lots of Iron and Vitamins. You can make soup and starters from Turai. Turai dal, turai tuvar (arhar/toor) dal or ridge gourd dal/Peerkankai is easy and healthy dal recipe made with turai (ridge gourd) and toor dal and tempered with onion, tomato masala. You can have Turai Dal using 10 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Turai Dal
- You need 2 of finely chopped turai( sponge gourd).
- Prepare 1 cup of arhar dal.
- Prepare 1 of Chopped onion.
- It’s 3 of chopped green chilli.
- Prepare 4 of chopped tomato.
- It’s 1 tsp of Salt.
- It’s 1/2 tsp of red chilli powder.
- Prepare 1/2 tsp of Turmeric powder.
- It’s 1/2 tsp of coriander powder.
- It’s 2 tbsp of oil.
Boil channa dal in some water, till it is soft but not mushy. Turai also known as turiya, tori, beerakai, dodka, luffa or ridge gourd in english is a common summer vegetable. This dark green colored vegetable has tapered ends and thick skin with soft white flesh in between. Although turai is very commonly consumed in India there are a few like me who dont like Turai.
Turai Dal instructions
- Heat cooker add oil. now add all ingredients. Cover the lid give 3 whistle slow for 5 mins.
- Now add onion saute for 5mins.
- Now add all ingredients. Cover the lid give 3 whistle slow for 5 mins.
- Serve hot..
- Open the lid put it in the gas saute till the water finish.
Today I am presenting a traditional Andhra recipe called Beerakaya Pappu. Made with Beerakaya (Turai in Hindi, Ridge Gourd in English, Peerankai in Tamil), this is a rather mellow dal that is enjoyed with hot steamed rice and a generous. A wonderful dish to make using ridge gourd also known as turai in hindi, that is served along with rice. This recipe is once again learned from my MIL that belongs to the South Arcot Cuisine. I love this form of cooking Ridge gourd, which slightly differs from the usual Peerkangai kootu that my mom used to make at home that involves grinding.
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