by Tarla Dalal
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Added to 30 cookbooks
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An innovative way to enjoy turai with traditional pulses sprinkled with coconut.
- Soak the chana dal in water for 30 minutes and then blanch it in boiling water for 3 to 4 minutes.
- Drain and discard the water. Keep the chana dal aside.
- Blanch the ridge gourd too in boiling water for 2-3 minutes.
- Drain and discard the water. Keep the ridge gourd aside.
- Heat the oil in a wok and add the mustard seeds and urad dal.
- When they crackle, add the chana dal, ridge gourd, red chilli flakes, coconut and salt and stir-fry on a high flame, for a few minutes.
- Sprinkle a little water if the mixture becomes too dry.
- Serve immediately.
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