Turiya Mag Ni Dal ( Gujarati Recipe)

by Tarla Dalal

Turiya Mag Ni Dal, 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.

add to my cookbook add to shopping list

4/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

तुरीया मग नी दाल - हिन्दी में पढ़ें (Turiya Mag Ni Dal ( Gujarati Recipe) in Hindi)

Added to 226 cookbooks This recipe has been viewed 129863 times

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.

Add your private note

Turiya Mag Ni Dal ( Gujarati Recipe) recipe - How to make Turiya Mag Ni Dal ( Gujarati Recipe)

Tags

Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins 4Makes 4 servings
Show me for servings

Ingredients

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)

Method

Soak the moong dal in enough warm water for 1 hour. Drain and keep aside.
Heat the oil in a non-stick kadhai and add the cumin seeds, mustard seeds and asafoetida.
When the seeds crackle, add the ridge gourd and soaked moong dal and sauté on a medium flame for 2 minutes.
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.
Add the lemon juice and mix well.
Serve hot garnished with coriander.