Turai Moong Dal Recipe (Turia Mag Ni Dal)
Introduction:
Turai Moong Dal, also known as Turiya Mag Ni Dal, is a quintessential dish from the vibrant and flavorful world of Gujarati cuisine. The star ingredient in this dish, turai (ridge gourd), brings a subtle sweetness that enhances the soft, tender texture of the moong dal (yellow lentils). This dish is comforting, wholesome, and perfect as a side dish to accompany various Gujarati meals. The combination of spices and herbs, including cumin, coriander, and a touch of lemon, ensures that every bite is a perfect blend of flavors. Traditionally, this dish is often served alongside the ever-popular sukhi aloo sabzi and thepla, or even poured over hot rice with a dollop of melted ghee for an extra indulgent touch.
Cuisine: Gujarati
Course: Side Dish
Diet: No Onion No Garlic (Sattvic)
Ingredients:
| To Cook the Dal | Quantity |
|---|---|
| Yellow Moong Dal (Split) | 1 cup |
| Water | 2 cups |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| For Turai Masala | Quantity |
|---|---|
| Oil | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Ginger (finely chopped) | 1 inch piece |
| Green Chilies (slit) | 1 |
| Tomato (finely chopped) | 1 |
| Red Chili Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander (Dhania) Powder | 1 teaspoon |
| Bay Leaf (Tej Patta), torn | 1 |
| Cinnamon Stick (Dalchini), broken | 1 inch piece |
| Ridge Gourd (Turai/Peerkangai), peeled and diced | 1 small gourd |
| Lemon (juice extracted) | 1/2 lemon |
| Salt | To taste |
| Coriander (Dhania) Leaves (finely chopped) | 6 sprigs |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6
Instructions:
-
Cook the Moong Dal:
- Start by rinsing the moong dal thoroughly under running water.
- Place the dal in a pressure cooker. Add 2 cups of water, salt, and turmeric powder.
- Close the lid and cook the dal for about 3-4 whistles on medium heat.
- Once done, turn off the heat and let the pressure release naturally. Once the pressure has settled, open the cooker. The dal should be soft and cooked through. Don’t mash the dal—keep it whole for a more textured finish.
-
-
Prepare the Turai Masala:
- Heat 1 teaspoon of oil in a separate pressure cooker or pan.
- Add cumin seeds, finely chopped ginger, and slit green chilies. Sauté for a few seconds until fragrant.
- Add the chopped tomatoes to the pan. Stir in the turmeric powder, red chili powder, coriander powder, and salt. Continue to sauté until the tomatoes soften and blend into the spices, about 2-3 minutes.
-
Add the Ridge Gourd:
- Add the diced ridge gourd (turai) to the pan with the masala. Stir well to coat the vegetables with the spices.
- Add 1/4 cup of water to the mixture, cover, and cook under pressure for about 2 whistles. Once the pressure releases naturally, open the lid. The ridge gourd should be tender, but still have some texture.
-
Combine the Dal and Masala:
- Once both the dal and the ridge gourd masala are ready, add the cooked dal to the masala mixture. Stir gently to combine.
- Taste and adjust the salt as needed.
- Let the Turai Moong Dal come to a gentle boil for about 2 minutes, allowing the flavors to meld together.
-
Final Touches:
- Stir in the fresh coriander leaves and the freshly squeezed lemon juice. This adds a refreshing zing to the dish.
- Transfer the Turai Moong Dal to a serving bowl.
Serving Suggestions:
Turai Moong Dal is best served piping hot. Traditionally, it pairs wonderfully with Sukhi Aloo Sabzi and Thepla—two quintessential Gujarati dishes that complement this dal perfectly. For a comforting meal, you can also ladle the Turai Moong Dal over hot rice, topped with a generous spoonful of melted ghee.
This dish is a beautiful balance of light yet satisfying, with the freshness of the ridge gourd and the earthiness of the moong dal coming together in a harmonious, savory bite. The spices and herbs used in the recipe bring depth without overpowering the natural flavors, making it a wonderful addition to any meal.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Protein | ~7 g |
| Carbohydrates | ~18 g |
| Dietary Fiber | ~5 g |
| Fat | ~3 g |
| Sodium | ~200 mg |
This Turai Moong Dal or Turia Mag Ni Dal offers a delightful and nutritious way to enjoy both lentils and vegetables. Its versatility makes it a wonderful choice for anyone following a No Onion No Garlic (Sattvic) diet, while still delivering all the flavor and warmth you’d expect from traditional Gujarati cuisine. Try this recipe next time you’re looking to add a simple yet delicious side dish to your meal!
