Turiya Mag Ni Dal Recipe (Gujarati Turai Moong Dal)
Tarla Dalal
• Updated : Jan 09, 2026
turiya mag ni dal is a popular Gujarati dal. Learn to make healthy ridge gourd curry.
turai moong dal 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 turai moong dal preparation of ridge gourd and moong dal is quite unique and entertaining in its own way.
Table of Content
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. Consuming ridge gourd regularly can help to maintain blood sugar levels and hence diabetic friendly. It's absolutely low in fat and nil in cholesterol.
Turiya Mag ni Dal is generally considered a very good choice for individuals seeking an acidity-friendly meal. The main components, ridge gourd (turai) and yellow moong dal, are both known to be mild, alkaline, and easy to digest, making them soothing for the stomach. Moong dal is especially prized in Ayurvedic tradition for being light and less prone to causing gas compared to other dals.
Enjoy turiya mag ni dal recipe | turai moong dal | healthy ridge gourd curry | with step by step photos.
Turiya Mag Ni Dal ( Gujarati Recipe) recipe - How to make Turiya Mag Ni Dal ( Gujarati Recipe)
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
35 Mins
Makes
4 servings
Ingredients
For Turiya Mag ni Dal
- 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
For The Garnish
- 1 tbsp finely chopped coriander (dhania)
Method
For turiya mag ni dal
- To make turiya mag ni dal, 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 the turiya mag ni dal hot garnished with coriander.
Turiya Mag Ni Dal ( Gujarati Recipe) recipe with step by step photos
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See below image of list of ingredients for turiya mag ni dal.
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This is what ridge gourd (turai) look like.
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Wash and remove the stem from the ridge gourd.
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Lightly scrape, peel the skin and discard it.
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Then cut it into 2 halves lengthwise using a sharp knife. Place one halve on the chopping board and make vertical slits at regular intervals using a sharp knife. Line all the long pieces together and make horizontal slits at regular intervals to get chopped ridge gourd (approximately ¼ inch in diameter). You can cut them finely or roughly as per the recipe requirement.
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This is what ellow moong dal (split yellow gram) looks like. Yellow moong dal refers to moong beans that have been skinned and split, so that they're flat, yellow, and quick-cooking. They're relatively easy to digest
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Put the yellow moong dal in water and wash it. You can see the dirt. This will require you to change the water 2 to 3 times till you get clean water.
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Soak the yellow moong daal for 60 minutes.
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Drain.
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Keep aside soaked and drained yellow moong dal.
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To make turiya mag ni dal, heat 1 tbls oil in a non-stick kadhai. For a healthy dal use coconut oil and avoid proceesed oil.
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Add 1 tsp cumin seeds (jeera).
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Add 1/2 tsp mustard seeds ( rai / sarson).
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Cook for a few seconds and let the seeds crackle.
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Add 1/2 tsp asafoetida (hing).
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Add 1 1/2 cups ridge gourd (turai) , peeled and cubed. This ridge gourd is absolutely low in calories and carbs, thus making it a very virtuous choice for those on low-cal and low-carb diet. Consuming ridge gourd regularly can help to maintain blood sugar levels and hence diabetic friendly.
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Add 2 cups soaked yellow moong dal. Note that 1 cup becomes 2 after soaking. Packed with nutrients like zinc (1.4 mg), protein (12.2 mg) and iron (1.95 mg), yellow moong dal helps to maintain the elasticity of your skin and help to keep it moist.
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Sauté on a medium flame for 2 minutes.
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Add 2½ cups of water.
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Add 1 tsp ginger-green chilli paste.
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Add 1/4 tsp turmeric powder (haldi).
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Add 1/2 tsp chilli powder.
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Add 1/4 tsp sugar.
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Add salt to taste. We added 1 tsp salt.
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Mix well.
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Boil and then 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.
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Add 1 tsp lemon juice (optional).
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Mix well.
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Garnish with 1 tbsp finely chopped coriander (dhania).
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Serve the turai moong dal hot
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- What is Turiya Mag Ni Dal?
It’s a traditional Gujarati dal made with ridge gourd (turai) and yellow moong dal, cooked with mild spices and tempered for a light, healthy curry. - What are the main ingredients used in this recipe?
Ridge gourd (turai), yellow moong dal, cumin seeds, mustard seeds, asafoetida, ginger-green chilli paste, turmeric, chilli powder, sugar, lemon juice and coriander for garnish. - How long does it take to cook Turiya Mag Ni Dal?
The total time is about 35 minutes 15 minutes preparation and 20 minutes cooking. - Do you need to soak the dal before cooking?
Yes, the yellow moong dal should be soaked in warm water for about 1 hour before cooking to improve texture and reduce cooking time. - Can this dal be made without ridge gourd?
The dish is defined by the combination of turai (ridge gourd) and moong dal, so omitting the ridge gourd would change the recipe it would simply be moong dal. - Is Turiya Mag Ni Dal healthy?
Yes it’s light, low in fat, easy to digest, and suitable for acidity-friendly and diabetic-friendly diets. - What should this dal be served with?
It pairs well with plain steamed rice or Indian breads (like roti) as a wholesome meal. The recipe itself doesn’t list sides but traditionally dal is served this way. - Can I adjust the spice level?
Yes, the spice level can be varied by changing the amount of ginger-green chilli paste and chilli powder according to your preference. - What does the lemon juice do in the recipe?
Lemon juice added at the end gives a fresh, tangy flavor that brightens the overall taste of the dal. - Can I make this recipe vegan or gluten-free?
Yes the recipe is naturally vegan and gluten-free, as it uses plant-based ingredients and no wheat or gluten products.
If you liked this Turiya Mag Ni Dal Recipe then also check out other recipes like:
1. Use Fresh Ridge Gourd (Turai)
Choose fresh, firm, and tender ridge gourd avoid ones that are too soft or bitter, as bitterness can affect the dal’s flavor. Fresh turai cooks down nicely and blends well with dal.
2. Soak Moong Dal Properly
Soak the yellow moong dal for about 1 hour before cooking. This helps it cook evenly and ensures a smooth, creamy texture in the dal.
3. Use a Non-Stick Kadhai
Cooking in a non-stick pan or kadhai prevents sticking and burning, making it easier to sauté the ingredients and clean up later.
4. Medium Flame for Sautéing
When you add ridge gourd and dal to the oil and spices, sauté on a medium flame to lightly cook the ingredients before adding water. This builds better flavor.
5. Adjust Water for Consistency
Add water gradually if needed for a thicker dal, use slightly less water; for a soupier consistency, add a bit more while cooking.
6. Add Lemon Juice at the End
Adding the lemon juice after the dal is cooked gives it a fresh tangy lift and balances the mild flavors of ridge gourd and dal.
7. Use Coconut Oil for Healthier Taste
For a healthier twist, use coconut oil instead of processed oils it enhances the flavor slightly while keeping the dish light and nutritious.
8. Stir Occasionally
Stir occasionally while the dal simmers so that the moong dal and ridge gourd cook evenly and don’t stick to the bottom.
9. Adjust Spice Levels
The recipe has a mild spice profile adjust ginger-green chilli paste or chilli powder to suit your own spice preference.
10. Garnish Well
Finish with a generous sprinkle of freshly chopped coriander (dhaniya) for aroma, color, and an extra layer of freshness before serving.
Turai moong dal is rich in folic acid, vitamin b1, protein and magnesium.
- Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ) 27% 0f RDA.
- Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. 20% 0f RDA.
- Protein : Protein is required for the managing the wear and tear of all cells of the body. Have protein rich Indian foods like paneer, curd, Greek yoghurt, tofu, almonds, sprouts, chana, rajma, chick peas, quinoa, buckwheat ). 17% 0f RDA.
- Magnesium : Magnesium is required for formation of bones and teeth. It helps in the metabolism of calcium and potassium. magnesium rich Indian foods like leafy vegetables (palak, broccoli, kale), pulses ( rajma, chawli, moong ), nuts (walnuts, almonds) , cereals ( jowar, bajra, whole wheat flour, dalia). 15% 0f RDA.
Nutrient values (Abbrv)per plate
| Energy | 175 Calories |
| Protein | 9.5 g |
| Carbohydrates | 24.5 g |
| Fiber | 3.8 g |
| Fat | 4.3 g |
| Cholesterol | 0 mg |
| Sodium | 11 mg |
Click here to view Calories for Turiya Mag Ni Dal ( Gujarati Recipe)
The Nutrient info is complete
jenny
June 14, 2021, 2 a.m.
Tarla Dalal
June 14, 2021, 2 a.m.
Thank you for the feedback. Keep sharing your reviews for the articles and recipes you like.
LOPA SHAH
April 22, 2021, 2:42 p.m.
Yes really it's different vegetable preparation. Very yummy,delicious and tasty.
Gandhi Dhwani
May 20, 2020, 2:17 p.m.
A typica gujarati recipe. The combination of ridge gourd and yellow moong dal is excellent. The basic spices used in this recipe gives it a nice flavour and perfect taste. It is not much spicy also.
Vishandas Hiranandani
April 27, 2020, 5:30 p.m.
Tarla Dalal
April 27, 2020, 5:30 p.m.
Thank you for the feedback. Keep sharing your reviews for the articles and recipes you like.
Rachana Pulgam
May 7, 2016, 1:11 p.m.
Very tasty..typical Gujarati taste.. thanks for sharing.
Tarla Dalal
May 7, 2016, 1:11 p.m.
Thank you!! We are glad you like our recipe!!
sankar
Feb. 16, 2016, 1:24 p.m.
Turiya Mag Ni Dal ya thoda thika mithasa muje bahut aacha lagta hi rice our roti ki sath khana pasand hai
