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

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

Name: How to cook Bhaja Muger Dal diye Jhinge Torkari (Turai / Ridge Gourd - Moong Dal Curry - Bengali Style) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

Bethica Das

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

#ssp - 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.

Ingredient

Food ration :

4 people

Cooking time :

30 minutes

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

bay leaves

1 tsp.

panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)

green chilies, slit

1 tsp.

ginger, grated

1/2 tsp.

turmeric powder

1 tsp.

roasted cumin powder

2-3 tbsp.

coriander leaves, chopped

1 tsp.

ghee

Cooking instructions

* Step 1

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.

* Step 2

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.

* Step 3

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.