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Monday, 19 October 2015

Jhinge diye Bhaja Muger Dal (Split Green Gram with Ridge Gourd - Bengali Style)

          Turai / Ridge Gourd or Jhinge in the local Bengali lingo is mostly cooked with poppy seeds paste called 'Jhinge Posto'. It is also popular in other regions of India where it is cooked either with chana dal / tuvar dal or with onion-ginger-garlic. In whatever way it is prepared, it simply tastes delicious. 

          It can be had with chapattis if cooked in a dry form or when cooked in a semi liquid form, it can be relished with plain steamed rice. This is exactly what I did today. I prepared this versatile veggie along with dry roasted moong dal and enjoyed with rice, a dash of lime juice and papad. 

          This is no restaurant style dish. Just a simple and traditional homemade dal recipe with turai / ridge gourd thrown in. This is a 'no-onion-no garlic' recipe. I just did a tempering of ginger, bay leaves, whole garam masala and panch phoron and finished off with coriander leaves and ghee for some flavour. If preferred, some roasted coriander-cumin powder / roasted panch phoron powder too can be added.

  • 1/2 cup split moong dal (Green gram), dry roasted & soaked for 30 minutes
  • 2 cups turai (Ridge gourd), cut into roundels
  • 1 tbsp. mustard oil
  • 1 bay leaf
  • 1/2 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 1 tsp. ginger, grated
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1-2 green chilies
  • 1 tsp. ghee (clarified butter)
  • 2 tbsp. coriander leaves, chopped

          Pressure cook the dal and the chopped turai in 1 1/2 cups water and turmeric powder for 4-5 whistles.

          Heat oil in a pan and temper with the bay leaf, panch phoron, cinnamon, cardamoms and cloves. Allow it to splutter.

          Add the grated ginger and saute for a few seconds. Then add the boiled dal, salt and green chilies. Simmer on low flame for 2-3 minutes. 

          When done, add ghee and coriander leaves. Mix well. Serve with plain steamed rice and a dash of lime juice.

                               Discard the skin partially and....

                               ......slice them in roundels.

                               Dry roast the moong dal for a few seconds.

                               Pressure cook along with some turmeric powder.

                               The boiled dal.

                            Temper the oil with panch phoron, bay leaf and whole garam masala.

                              Add grated ginger and saute for a few seconds.

                          Add the boiled dal, salt and slit green chilies. Simmer on low flame.

                              When done, add chopped coriander leaves and ghee. Mix well.

                          Serve along with hot steamed rice, a dash of lime juice and papad.

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