Turai Moong Chana | Cooksmart | Sanjeev Kapoor Khazana

TURAI MOONG CHANA

Ingredients

4 medium ridge gourds (turai)

½ cup split skinless green gram (dhuli moong dal), soaked

½ cup split Bengal gram (chana dal), soaked

Salt to taste

½ tsp turmeric powder

4 tbsps scraped fresh coconut

1 inch ginger, roughly chopped

2 green chillies, roughly chopped

1 tbsp oil

1 tsp cumin seeds

1 tsp mustard seeds

7-8 curry leaves

4 Madras onions

1 green chilli

Method

1. Heat a deep non-stick pan, add split Bengal gram, split skinless green gram, salt, turmeric powder and 1 cup water and mix well. Cover and cook for 15-20 minutes or till both the grams are almost done.

2. Peel ridge gourds, cut into big cubes and add to the grams and continue to cook for 15-20 minutes.

3. Put coconut, ginger and green chillies in a mixer jar and grind to a coarse paste. Quarter onions.

4. Heat oil in another non-stick pan, add cumin seeds and mustard seeds and let them splutter. Add curry leaves, onions and sauté for a minute. Add this tempering to the gram mixture and mix well. Cover and cook on low heat for 1-2 minutes.

5. Transfer into a serving bowl and serve hot garnished with a green chilli.