Turiya Mag Ni Dal ( Gujarati Recipe)


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This is a day-to-day preparation in gujarati households, preferred mainly due to its simplicity. With a hint of basic gujarati spices and a peppiness imparted by lemon juice, this preparation of ridge gourd and moong dal is quite unique and entertaining in its own way. Turiya mag ni dal is indeed very light and a good choice for those who want to diet by cutting out on starch and oil.

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Makes 4 servings
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1 1/2 cups ridge gourd (turai) , peeled and cubed
1 cup yellow moong dal (split yellow gram)
1 tbsp oil
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp asafoetida (hing)
1 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/4 tsp sugar
salt to taste
1 tsp lemon juice (optional)

For The Garnish
1 tbsp finely chopped coriander (dhania)

  1. Soak the moong dal in enough warm water for 1 hour. Drain and keep aside.
  2. Heat the oil in a non-stick kadhai and add the cumin seeds, mustard seeds and asafoetida.
  3. When the seeds crackle, add the ridge gourd and soaked moong dal and sauté on a medium flame for 2 minutes.
  4. Add 2½ cups of water, ginger-green chilli paste, turmeric powder, chilli powder, sugar and salt, mix well and cook on a slow flame for 12 to 15 minutes or till the ridge gourd becomes tender and the dal is cooked, while stirring occasionally.
  5. Add the lemon juice and mix well.
  6. Serve hot garnished with coriander.
1 review received for Turiya Mag Ni Dal ( Gujarati Recipe)

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 Reviewed By
foodie $1234April 09, 2011

Yes really it's different vegetable preparation. Very yummy,delicious and tasty.

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Reviewed April 09, 2011by foodie $1234

Yes really it's different vegetable preparation. Very yummy,delicious and tasty.

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