Turai Moong Dal (Turia Mag Ni Dal) Recipe – A Gujarati Delight
Turai Moong Dal, also known as Turia Mag Ni Dal, is a traditional Gujarati dish made with ridge gourd (turai), yellow moong dal (split lentils), and a flavorful blend of spices. It’s a hearty, comforting side dish that pairs wonderfully with Thepla (a type of Gujarati flatbread) and Sukhi Aloo Sabzi (dry spiced potatoes). The tanginess of lemon and freshness of coriander leaves add a refreshing touch to this wholesome meal.
Recipe Overview:
- Cuisine: Gujarati
- Course: Side Dish
- Diet: No Onion No Garlic (Sattvic)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (Split) | 1 cup |
| Water | 2 cups |
| Turmeric Powder (Haldi) | 1/2 tsp |
| Salt | 1/2 tsp |
| Sunflower Oil | 1 tsp |
| Cumin Seeds (Jeera) | 1 tsp |
| Fresh Ginger (Finely Chopped) | 1 inch |
| Green Chillies (Slit) | 1 |
| Tomato (Finely Chopped) | 1 |
| Red Chilli Powder | 1 tsp |
| Coriander Powder (Dhania) | 1 tsp |
| Bay Leaf (Tej Patta) | 1 (torn) |
| Cinnamon Stick (Dalchini) | 1 inch |
| Ridge Gourd (Turai/Peerkangai) | 1 (peeled and diced) |
| Lemon (Juice Extracted) | 1/2 |
| Fresh Coriander Leaves (Chopped) | 6 sprigs |
Nutritional Information (per serving):
- Calories: 130 kcal
- Carbohydrates: 27 g
- Protein: 7 g
- Fat: 3 g
- Fiber: 4 g
- Sodium: 400 mg
- Vitamin C: 25% of daily value
- Iron: 10% of daily value
Instructions:
Step 1: Prepare the Moong Dal
- Start by washing the yellow moong dal thoroughly under running water until it runs clear.
- Add the dal to a pressure cooker along with 2 cups of water, 1/2 tsp turmeric powder, and 1/2 tsp salt.
- Close the lid and pressure cook the dal for 3-4 whistles. Once done, turn off the heat and let the pressure release naturally.
- Keep the cooked dal aside. There’s no need to mash the dal; it should remain whole but tender.
Step 2: Make the Turai Masala
- In another pressure cooker, heat 1 tsp sunflower oil over medium heat.
- Add 1 tsp cumin seeds and let them splutter for a few seconds.
- Add the 1-inch chopped ginger and 1 slit green chili. Stir-fry for a minute until the ginger releases its aroma.
- Next, add the 1 finely chopped tomato, 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, and salt to taste. Stir well and sauté until the tomatoes soften and become mushy.
- Add the peeled and diced ridge gourd (turai/peerkangai) and mix it into the masala.
- Pour in 1/4 cup of water and stir. Close the lid of the pressure cooker and cook for 2 whistles. Once done, turn off the heat and let the pressure release naturally.
Step 3: Combine the Dal and Turai Masala
- Once both cookers have cooled down and the pressure is released, open the lid of the turai masala cooker.
- Add the cooked moong dal to the masala and stir everything together.
- Taste the dal and adjust the salt if necessary.
- Bring the dal to a brisk boil for about 2 minutes, allowing the flavors to meld together.
Step 4: Finish and Serve
- Once the dal has boiled and thickened slightly, turn off the heat.
- Stir in the freshly chopped coriander leaves and lemon juice to brighten up the flavors.
- Transfer the Turai Moong Dal to a serving bowl.
Serving Suggestions:
- Serve Turai Moong Dal hot with Sukhi Aloo Sabzi (dry spiced potatoes) and Thepla (a type of Gujarati flatbread) for a classic Gujarati meal.
- Another favorite combination is to ladle the dal over steamed rice, topped with a dollop of melted ghee for a comforting, wholesome meal.
Tips and Variations:
- For extra flavor: You can temper the dal with asafoetida (hing) after adding the cumin seeds.
- Vegetable variations: While ridge gourd (turai) is the traditional vegetable for this dish, you can experiment with bottle gourd (lauki) or squash if you prefer.
- Spice level: Adjust the number of green chilies according to your heat preference.
- No pressure cooker: If you don’t have a pressure cooker, you can cook the dal and ridge gourd in a regular pot, but it will take longer to cook.
**Enjoy the comforting, healthy, and flavorful Turai Moong Dal, a beautiful addition to your Gujarati cuisine repertoire!
