Healthy vegetarian lunch recipe: Turai Moong Chana Vegetable by Chef Sanjeev Kapoor

This variation of ridge gourd or tori is one of the best recipes!

It s not always easy to bring variation in the usually considered boring vegetables like the ridge gourd. But this coconut flavoured Turai Moong Chana recipe by Chef Sanjeev Kapoor will definitely be a hit at lunch or dinner. The list of ingredients will tell you how healthy and light it is and thus makes a perfect summer recipe. Try this recipe whether or not you are on a weight loss regime and savour it with rotis.

Ingredients:

• cup split Bengal gram or chana dal, soaked
• cup split skinless green gram or moong dal, soaked
• 4 medium ridge gourds
• 4 tbsp fresh coconut, scraped
• 1 inch ginger, chopped roughly
• 2 green chillies, chopped
• 4 shallots or 2 medium onions, sliced
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 7-8 curry leaves
• tsp turmeric powder
• Salt to taste

Method:

1. Soak the dals for 3-4 hours.
2. In a deep non-stick pan, add the washed and soaked chana dal and moong dal. Pour 1 cup of water and add the turmeric and salt to taste. Stir and cover.
3. Allow it to cook for 15-20 minutes till the dals are nearly done.
4. Wash and peel the ridge gourd or turai and chop it in big pieces.
5. Add them to the pan with cooked dals and stir. Cover and cook for 15-20 minutes.
6. Grind the coconut, green chillies and ginger to a coarse paste. Add this paste to the pan with ridge gourd and dals and mix well.
7. Prepare another nonstick pan for tempering. Add oil to it and splutter some mustard and cumin seeds in it.
8. Add the onions and curry leaves and saut well. Now add this tempering to the vegetable and dal mix. Cover and cook for 1-2 minutes.
9. Turn off the gas and allow it to stay for 5-7 minutes before serving.

You can follow this instructional video too:

Video Source: FoodFood/Youtube

Image Source: Shutterstock

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