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

 

          Check out my version of a simple homemade style recipe of Turai / Ridge gourd cooked with dry roasted moong dal and some dried lentil dumplings. So it is has the crunch of the coarsely ground vadi along with the flavors of coriander leaves and ghee. 

          This is a 'no onion-no garlic' recipe, where I just gave a tempering of panch phoron, bay leaves, grated ginger and slit green chilies. You can enjoy with steamed rice or with chapatti / paratha. So check out the step by step pictorial recipe 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
• 10-12 vadi / dried lentil dumplings
• 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
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 2-3 tbsp. 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. Sauté till it turns light brown. 

          Then add the chopped turai, soaked dal, salt, 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.

                        Heat oil & fry the vadi till golden in colour. Drain & let it cool down. 

                        Grind to a coarse powder and keep aside. 

                                 Temper the same oil with bay leaves & panch phoron. 

                        Then add in the ginger & green chilies. Sauté till it turns light brown. 

                   Add chopped turai, soaked dal, salt, turmeric powder, cumin powder & 

                   1/2 cup water.

                                 Mix well & cook, covered till the veggies & lentils are soft.

                                 When done, add the coriander leaves, ground vadi & ghee. 

                                  Serve as a side dish with either rice or chapattis.

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

          This is no restaurant style dish. It is just a simple Bengali homemade style moong 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. You can enjoy it with steamed rice and papad as accompaniment. So check out the step by step pictorial recipe to prepare this simple delicacy.

• 1/2 cup split green gram (moong dal), dry roasted & soaked for 30 minutes
• 2 cups Ridge gourd (turai) cut into roundels
• 1 tbsp. mustard oil
• 1-2 bay leaves
• 2 dry red chilies
• 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
• 1/2 tsp. roasted cumin powder
• 1 tsp. ghee (clarified butter)
• 2 tbsp. coriander leaves, chopped

          Pressure cook the dal and the chopped turai in 1 cup water and turmeric powder for 4-5 whistles. Keep aside.

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

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

          When done, switch off the flame. Add ghee and coriander leaves. Give it a stir and serve with hot steamed rice for a great comfort meal. 

                        Discard the peel partially & cut into roundels. 

                     Pressure cook the dal & chopped turai in 1 cup water & turmeric powder
                     for 4-5 whistles.

                        Heat oil & temper with bay leaf, dry red chilies, panch phoron,                                                            cinnamon, cardamoms & cloves. Allow it to splutter.

                        Add grated ginger & sauté for a few seconds. 

                     Add boiled dal, cumin powder, salt & green chilies. Simmer on low flame 
                     for 2-3 minutes. 

                      When done, add ghee & coriander leaves. 

                                 Serve with plain steamed rice for a great comfort meal.