Turiya Moong Dal
Ingredients
To Cook Dal
- 1 cup Yellow Moong Dal (Split)
- 2 cups Water
- ½ tsp Turmeric powder (Haldi)
- Salt to taste
For Turai Masala
- 1 tsp Oil
- 1 tsp Cumin seeds (Jeera)
- 1 inch Ginger, finely chopped
- 1 Green Chillies, slit
- 1 Tomato, finely chopped
- 1 tsp Red Chilli powder
- ½ tsp Turmeric powder (Haldi)
- 1 tsp Coriander (Dhania) Powder
- 1 Bay leaf (tej patta), torn
- 1 inch Cinnamon Stick (Dalchini), broken
- 1 Ridge Gourd (Turai), peeled and diced
- 1/2 Lemon, juice extracted
- Salt, to taste
- Coriander (Dhania) Leaves, finely chopped
Instructions
- Add the moong dal in the pressure cooker along with salt and turmeric powder. Cover the cooker and pressure cook the dal for 3-4 whistles and turn off the heat. Allow the pressure to release naturally. Keep this cooked dal to the side. You don’t have to mash the dal
- Next to make the Turai Masala, heat oil in a pressure cooker; add the cumin seeds, ginger and green chillies and give it a stir.
- Add the tomatoes, turmeric powder, red chilli powder, coriander powder and salt to taste. Saute the tomatoes until it slightly softens.
- Next add the cut ridge gourd/ turai sabzi and give it a stir. Add 1/4 cup of water, cover the pressure cooker and cook for 2 whistles and turn off the heat. Allow the pressure to release naturally.
- Once both the cookers have released the pressure, open and add the cooked moong dal to the turai masala.
- Give it a stir and taste and check if it needs more salt and adjust to taste accordingly.
- Give the Turai Moong Dal a brisk boil for 2 minutes and turn off the heat.
- Stir in the chopped coriander leaves and the lemon juice and transfer the Turai Moong Dal/ Turia Mug Ni Dal to a serving bowl and Serve Hot!!!
Turiya Moong Dal Recipe