Turai Moong Chana | Cooksmart | Sanjeev Kapoor Khazana

Ridge gourd cooked with split green gram and split Bengal gram
TURAI MOONG CHANA
Ingredients
4 medium ridge gourds (turai)
½ cup split skinless green gram (dhuli moong dal), soaked
½ cup split Bengal gram (chana dal), soaked
Salt to taste
½ tsp turmeric powder
4 tbsps scraped fresh coconut
1 inch ginger, roughly chopped
2 green chillies, roughly chopped
1 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
7-8 curry leaves
4 Madras onions
1 green chilli
Method
1. Heat a deep non-stick pan, add split Bengal gram, split skinless green gram, salt, turmeric powder and 1 cup water and mix well. Cover and cook for 15-20 minutes or till both the grams are almost done.
2. Peel ridge gourds, cut into big cubes and add to the grams and continue to cook for 15-20 minutes.
3. Put coconut, ginger and green chillies in a mixer jar and grind to a coarse paste. Quarter onions.
4. Heat oil in another non-stick pan, add cumin seeds and mustard seeds and let them splutter. Add curry leaves, onions and sauté for a minute. Add this tempering to the gram mixture and mix well. Cover and cook on low heat for 1-2 minutes.
5. Transfer into a serving bowl and serve hot garnished with a green chilli.
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