Featured post

Friday, 19 August 2016

Bhaja Muger Dal - Jhinge Torkari (Turai / Ridge Gourd - Moong Dal Curry - Bengali Style


          Turai / Ridge gourd is usually prepared with poppy seeds paste called (Jhinge Posto). But today I tried it out with some Bhaja Muger dal (dry roasted moong dal). So this is no restaurant style dish. It is just a simple and homemade recipe that has the crunch of the coarsely ground vadi / dried lentil dumplings and the flavour of coriander leaves and ghee.. This is a 'no onion-no garlic' recipe. I just gave a tempering of panch phoron, bay leaves, grated ginger and slit green chilies. Please check below a step by step guide with pictures to prepare it.







  • 2-3 Jhinge / Turai / Ridge gourd, chopped
  • 1/4 cup moong dal (split green gram), dry roasted & soaked in water for 15-20 minutes
  • 2-3 tbsp. mustard oil
  • 8-10 vadi / dried lentil dumplings
  • 1-2 bay leaves
  • 1 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
  • 2 green chilies, slit
  • 1 tsp. ginger, grated
  • salt to taste
  • 12 tsp. turmeric powder
  • 1/2 tsp. sugar
  • 1 tsp. roasted cumin powder
  • 1/2 cup coriander leaves, chopped
  • 1 tsp. ghee







          Heat oil in a pan and fry the vadi till golden in colour. Drain and let it cool down. Grind to a coarse powder and keep aside. 

          Temper the same oil with bay leaves and panch phoron. After it splutters, add in the ginger and green chilies. Saute till it turns light brown. 

          Then add the chopped turai, soaked dal, salt, sugar, turmeric powder, cumin powder and 1/2 cup water. Mix everything well and cook, covered on a medium flame till the veggies and the lentils turns soft.

          When done, add the coriander leaves, ground vadi and ghee. Mix well and serve as a side dish with either rice or chapattis.

          



                                Dry roasted moong dal.




                        Heat oil in a pan and fry the vadi till golden in colour. Drain and let it 
                        cool down. Grind to a coarse powder and keep aside. 




                               Temper the same oil with bay leaves and panch phoron. 




                       After it splutters, add the ginger and green chilies. Saute till it turns 
                       light brown. 




                       Then add the chopped turai, soaked dal, salt, sugar, turmeric powder, 
                       cumin powder and 1/2 cup water. Mix everything well and cook, covered
                       on a medium flame till the veggies and the lentils turns soft.







                        When done, add the coriander leaves, ground vadi and ghee. Mix well
                        and serve as a side dish with either rice or chapattis.












Related Posts Plugin for WordPress, Blogger...