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…
2 cups, bengal gram lentil (chana daal)
750 gms,Turai (ridge gourd) , cut in small cubes of 2 cms
1 large onions, finely chopped
2 large tomatoes, finely chopped
1 tablespoon achaari masala
1/2 tablespoon garlic paste
1 teaspoon, ginger paste
1/2 teaspoon, turmeric
1/2 teaspoon Kashmiri red chili powder
2 teaspoon, amchoor ( dry mango powder)
1 teaspoon, cumin seeds
1 teaspoon, mustard seeds
1 teaspoon, fennel seeds
1 teaspoon, nigella seeds
1/2 teaspoon, methi seeds( fenugreek seeds)
3-4 whole dried red chilies broken into 2
3-4 tablespoon oil
Salt as per taste
Water as required
1 teaspoon cumin seeds
1 teaspoon mustard seeds
4-5 green chilies, slit
1/4 teaspoon hing ( Asafoetida)
1-2 tablespoon oil
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.
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.