Today we’re making a comforting and protein-packed dish — Turai Chana Dal (Ridge Gourd with Split Bengal Gram). This simple Pakistani recipe combines the soft texture of ridge gourd with the nuttiness of chana dal, infused with flavorful spices. Perfect for a wholesome lunch or dinner!
Ingredients: -Cooking oil ½ Cup -Zeera 1 tsp ( Cumin Seeds ) -Pyaz (Onion) sliced 1 large -Adrak lehsan chopped (Ginger garlic ) 1 tsp -Chana daal (Split begal gram) soaked 1 Cup -Pani (Water) 2 -3 Cups or as required -Tamatar (Tomato) chopped 1 large -Namak (Salt) 1 tsp or to taste -Haldee powder (Turmeric powder) 1/2 tsp -Lal mirch powder (Red chili powder) 1 tsp or to taste -Dhania powder 1/2 tbsp ( Coriander powder ) -Torai (Ridge gourd) peeled 800 grams -Kali mirch (Black pepper) powder 1/2 tsp -Garam masala powder 1 tsptsp -Hari mirch (Green chilies) 2 -3 -Hara dhania (Fresh coriander) as required
Directions For Cooking :
-In pot , add cooking oil, onion and fry until golden brown then add cumin seed. -Add chopped ginger garlic and mix well. -Add split bengal gram mix it well and cook for 2 -3 mins then add water ,mix well and bring it to boil, cover partially and cook on low flame until tender (approx. 25-30 minutes). -Add tomatoes mix well and cook for 2 mins then add and salt, turmeric powder ,red chili powder, coriander powder mix well and cook for 2 -3 minutes. -Add ridge gourd and mix well and cook for 5 min ,cover and cook on low flame 10 -12 minutes . -Add black pepper powder ,garam masala powder , green chilies and fresh coriander mix well and steam cook for 2 -3 mins on low flame . -Add green chilies ,fresh coriander & serve.
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