Achari Turai Chana Dal

Achari Turai Chana Dal is a delectable main course dish of Chana dal ( bengal gram lentil) cooked with Ridge gourd (turai) in pickling spices. This recipe stands out as it is something in between a dal and a gravy.

To have the taste of a dal and gravy together, this recipes suits the best. It would satisfy your taste buds to give a sense of spicy and tangy dal with a pickle flavour.
For getting that perfect pickle flavour, I always keep Achari masala ready at home. The Achari masala can be used for turning any simple veggie, meat or fish into the totally different deliciousness elevating your spread to best one.
Let’s go through how I did it…

Read Also:

How to make Achari Masala At home

Achari Bharwan Baingan

Achari Mirchi Fry

Gobhi Achari

Ingredients you will need

• Chana dal, Ridge Gourd (Turai)
• Onion, tomatoes, ginger paste and garlic paste
• Spice Powders : Turmeric, Red Chili Powder, Dry Mango powder, Achari Masala
• Cumin seeds, fennel seeds, nigella seeds and methi seeds (fenugreek seeds)
• Vegetable oil, Salt and Water.

For Tempering

We will be needing cumin seeds, mustard seeds, Green chilies, hing (asafoetida) and Oil.

How to make Turai Chana dal

Boil chana dal with 4 cups of water till done (soft but not mushy). Reserve.
In heavy bottom pan, heat oil, add mustard seeds, cumin seeds, nigella seeds, fennel seeds, fenugreek seeds and whole red chilies, allow them to crackle.
Add add onion and fry till translucent.
Then, add ginger garlic paste and fry for few minutes until raw smell goes off.
Add tomatoes and fry on high heat for 3-4 minutes until soft.
Next, add turai ( ridge gourd) and fry for 2 minutes on high heat.
Add turmeric, amchoor , achaari masala and red chili powder, mix
Add boiled dal and mix well.
Adjust the consistency of the dal and season with salt.
Bring it to boil, cover and simmer for 20-25 minutes.

For tempering:
In a small pan, heat oil.
Add mustard seeds, cumin seed and allow it to crackle
Then, add green chili slit and fry for few seconds. Add hing and take it off the heat
Pour this tempering over the cooked dal
Dish out and garnish with coriander leaves
Serve hot with phulkas, parathas or rice/pulao of your choice.

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Achari Turai Chana Dal Recipe

Fantastic main course dish of Chana dal ( bengal gram lentil) cooked with Ridge gourd (turai) in pickling spices. This recipe stands out as it is something in between a dal and a gravy. Its vegan!

Course Main Course

Cuisine Indian

Diet Gluten Free, Vegan

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Servings 6

Calories 353kcal

Author Farrukh Aziz

Ingredients

 

1x2x3x

• ▢ 2 cups Chana Dal
• ▢ 750 grams Ridge Gourd (cut in small cubes of 2 cms)
• ▢ 1 Onion (finely chopped)
• ▢ 2 Tomatoes (finely chopped)
• ▢ 1 tablespoon Achaari Masala
• ▢ ½ tablespoon Garlic Paste
• ▢ 1 teaspoon Ginger Paste
• ▢ ½ teaspoon Turmeric Powder
• ▢ ½ teaspoon Kashmiri Red Chili Powder
• ▢ 2 teaspoons Amchoor (( dry mango powder))
• ▢ 1 teaspoon Cumin Seeds
• ▢ 1 teaspoon Mustard Seeds
• ▢ 1 teaspoon Fennel Seeds
• ▢ 1 teaspoon Nigella Seeds
• ▢ ½ teaspoon Methi Seeds ((fenugreek seeds))
• ▢ 3-4 Whole Dried Red Chilies (broken into 2)
• ▢ 3-4 tablespoons Oil
• ▢ Salt as per taste
• ▢ Water as required

For Tempering:-

• ▢ 1 teaspoon Cumin Seeds
• ▢ 1 teaspoon Mustard Seeds
• ▢ 4-5 Green Chilies (slit)
• ▢ ¼ teaspoon Hing (Asafoetida)
• ▢ 1-2 tablespoons Oil

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Instructions

• Boil chana dal with 4 cups of water till done (soft but not mushy). Reserve.
• In heavy bottom pan, heat oil, add mustard seeds, cumin seeds, nigella seeds, fennel seeds, fenugreek seeds and whole red chilies, allow them to crackle
• Add add onion and fry till translucent
• Add ginger garlic paste and fry for few minutes until raw smell goes off.
• Add tomatoes and fry on high heat for 3-4 minutes until soft.
• Add turai ( ridge gourd) and fry for 2 minutes on high heat
• Add turmeric, amchoor , achaari masala and red chili powder, mix
• Add boiled dal and mix well.
• Adjust the consistency of the dal and season with salt.
• Bring it to boil, cover and simmer for 20-25 minutes.

For tempering:

• In a small pan, heat oil.
• Add mustard seeds, cumin seed and allow it to crackle
• Add green chili slit and fry for few seconds. Add hing and take it off the heat
• Pour this tempering over the cooked dal
• Dish out and garnish with coriander leaves
• Serve hot with phulkas, parathas or rice/pulao of your choice.

Nutrition

Calories: 353kcal | Carbohydrates: 52g | Protein: 11g | Fat: 12g | Saturated Fat: 1g | Sodium: 113mg | Potassium: 271mg | Fiber: 17g | Sugar: 6g | Vitamin A: 605IU | Vitamin C: 50mg | Calcium: 153mg | Iron: 4mg

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