Ridge gourd is known as peerkankai in Tamil, beerkaya in Telugu and tori or turai in Hindi. Dal is my comfort food all year round and this dal is no exception. Whenever I buy Ridge gourd, mostly I end up preparing this dal. You can use the skin of this vegetable to prepare peerkangai thol thuvayal/thogayal. Today let us learn how to prepare turai ki dal or ridge gourd dal following this easy recipe.
Turai Ki Dal-Ridge gourd Dal
Prep Time : 15 mins
Cook Time : 15 mins
Serves: 3-4
Recipe Category: Side Dish
Recipe Cuisine: North Indian
Author:Padhu Sankar
Serves: 3-4
Recipe Category: Side Dish
Recipe Cuisine: North Indian
Author:Padhu Sankar
Ingredients needed
Ridge gourd -1/2 kg (1 1/2 cup heaped)
Tur dal – 1/4 cup
Split yellow green gram/Moong dal – 1 tbsp
Turmeric powder – 1/4 tsp
Salt as required
For the Tadka/Seasoning
Ghee – 3 tsp or (1 tsp oil + 2 tsp ghee )
Mustard seeds- 3/4 tsp
Cumin/Jeera seeds -1 tsp
Urad dal (split) – 3/4 tsp
Whole black peppercorns – 4-5
Red chilli – 1
Hing – a pinch
Green chilli -1 finely chopped
Ginger – 1 tbsp peeled and finely chopped
Garlic – 3-4 cloves minced (optional)
Curry leaves – a sprig
Preparations
Wash, peel the skin and chop ridge gourd into medium sized pieces.
Pressure cook tur dal + moong dal till soft and mushy. Check out how to cook dal if required. (Note – you can skip moong dal and use 1/3 cup of tur dal, if preferred). Mash dal well and keep it aside.
Keep all the ingredients needed for seasoning ready. Finely chop garlic, green chilli and ginger.
Method
Cook chopped ridge gourd in less water adding salt and a pinch of turmeric powder till soft.
Add cooked dal, needed water and bring it to boil on medium heat. You can add water to adjust the consistency of the dal as required.
Heat ghee in a pan, add mustard seeds, cumin seeds and whole black pepper, when mustard seeds splutters, add urad dal, red chilli and hing.
When dal turns golden brown, add ginger, garlic, green chilli and curry leaves. Saute for a few minutes and pour it over the dal. Check for salt.
Serve piping hot with rice or roti. It tastes awesome with both rice and phulkas or chapati.
Variations (with onion and tomato) – After sauteing ginger, green chilli and garlic, add finely chopped onion (1 small onion). Saute until onion turns light brown. Then add 1 small finely chopped tomato. Saute until tomatoes turn mushy. Then add to the dal.
North Indian Thali (Lunch Menu)
A delicious and simple North Indian Menu
Lunch#5
Chapati
Ridgegourd dal
Rice /chawal
Tindora subzi
Dahi /curd
Achar / Pickle (not in the pic)
If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles or Instagram today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. Thank you!
View Comments (22)
thats a lovely looking dal recipe. thanks for sharing.
dal is looking perfect. I never get tired of any kind of dal.
A perfect with chapathis.
Healthy and delicious dal :)
very healthy recipe.. i like dal recipes.. thanks for sharing..
yummy recipe.....
That was really yummy... Ur thali makes me hungry...
The north indian thali looks so tempting and I love the idea of peerkangai in dal...but only thing that scares me off is that the vegetable is very sweet sometimes but its a definite recipe to try. I'll let you know how I liked it once I try this recipe. Jayanthi (wwww.sizzlingveggies.com)
Healthy recipe and well showcased/served !
wow delicious and comfort recipe,luks yum...