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5 from 1 vote

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!
Prep Time30 minutes
Cook Time1 hour
Course: Main Course
Cuisine: Indian
Diet: Gluten Free, Vegan
Servings: 6
Calories: 353kcal
Author: Farrukh Aziz

Ingredients

  • 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

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