Name: Turai Chana Dal
Prep time: 10 min
Cook time: 25 min
Total time: 65 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 g Ridge Gourd, turai, peeled and chopped into medium chunks; ¼ cup Split Bengal Gram, chana dal, soaked and drained; 1 medium Onion, finely chopped; 1 medium Tomato, finely chopped; 4 clove Garlic, crushed; 2 Green Chili Pepper, slit; 2 tbsp Mustard Oil, adds traditional depth; 1 tsp Cumin Seeds, jeera; ½ tsp Ground Turmeric, haldi; ½ tsp Red Chilli Powder, adjust to taste; 1 tsp Ground Coriander, dhania; 1 tsp Salt, to taste; ½ cup Water, as needed for cooking; 2 tbsp Coriander Leaves, chopped

1 hr 5 mintotal

35 min hands-on30 min hands-off

Prep 10 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Mild

Add to your week

Method

Heat the mustard oil in a pressure cooker or deep pan until it smokes. Reduce the flame and add cumin seeds.
Add the crushed garlic and slit green chillies. Sauté for a few seconds.
Add the chopped onions and fry until they are translucent and slightly pink.
Add the chopped tomatoes, turmeric, red chilli powder, coriander powder, and salt. Cook until the tomatoes soften.
Add the soaked and drained chana dal to the masala. Roast for 2 minutes.
2 min
Add the chopped ridge gourd (turai). Mix well. The gourd will release a lot of its own water.
Add half a cup of water. If using a pressure cooker, cook for 3 whistles on medium heat. If using a pan, cover and simmer for 20 minutes until the dal is cooked but holds its shape.
20 min
Let the pressure release. Stir gently, garnish with fresh coriander, and serve.

How to tell it's done

A light, semi-liquid curry with sweet, soft chunks of ridge gourd and firm, nutty bites of lentils.

Getting it right

Tip

The chana dal should be fully cooked and soft, but not mashed into a paste. It should provide a nutty bite against the soft, melting texture of the ridge gourd.

What to serve it with

A homestyle curry, best eaten with hot rice and a spoon of ghee, or with plain roti.

Cafe Style Mushroom Ghee Roast Gravy

Mushroom ghee roast cooks mushrooms in the Mangalorean ghee roast masala, sharp with tamarind and dried chilli.

45 minvegetarian

Champaran Mutton Handi

Champaran mutton handi seals goat meat in a clay pot with mustard oil and garlic and lets it cook in its own steam.

2 hr 30 minnon vegetarian

Chettinad Chicken Curry

Chettinad chicken curry is built on a dark roasted spice blend, hotter and more peppery than most South Indian curries.

1 hr 20 minnon vegetarian

Chettinad Egg Curry

Chettinad egg curry simmers boiled eggs in the dark roasted Chettinad spice blend.

40 mineggetarian

Chettinad Meen Kuzhambu

Meen kuzhambu is a Chettinad fish curry, sharp with tamarind and cooked in sesame oil with shallots.

1 hrpescatarian

Chettinad Mushroom Masala

Chettinad mushroom masala cooks mushrooms in freshly ground coconut and the region's dark roasted spices.

45 minvegan

Ingredients