Moong dal turai is a simple way to prepare nutritious dal for anytime meal. People pinch their nose when it comes to have turai but this recipe of moong dal turai will make ask for more and more! For making moong dal turai all you need is moong dal, turai, tomato, green chilly, asafoetida, red chilly and few more aromatic Indian spices.
Moong dal turai is made by simply adding turai chunks into the moong dal and cook it. It has nothing twisted procedure to make this delicious and nutritious moong dal turai. So, definitely try out making moong dal turai with these easy to follow step-by-step instructions. Enjoy!
Thoroughly rinse tomatoes and green chillies. Drain out excess water from it. Place them in mixer jar and grind it into fine paste. Transfer it to a bowl.
Wash the turai thoroughly with water. Remove excess water from it. Allow them to dry out completely. Peel out their skin with a peeler. Remove the stalk from both the ends. Cut them longitudinally into 1 inch pieces. Keep them aside.
Place a pressure cooker on flame. Once it gets heated aptly, pour 2 tsp of ghee into it. When the ghee is heated, add cumin seeds into it. After the seed gets roasted, add asafoetida, coriander powder and turmeric powder. Saute the masala for a while.
Now add tomato-green chilly paste into the masala. Mix it really well and saute the masala for a while until the oil starts separating from its edges.
When the oil starts separating from the masala, add turai chunks into the masala mix followed by moong dal. Mix all the ingredients really well. Stir for about 2 minutes so that the turai chunks and moong dal gets nicely coated with the masala.
Everything is now mixed well. Add 2 cups of water into the sabzi along with red chilly powder and salt. Mix it really well. Cover the cooker with its lid and cook the sabzi until it releases a whistle.
After a whistle is released, turn off the flame. Release half of its pressure as the moong dal and turai gets cooked quickly. Now keep the cooker closed until its remaining pressure releases itself.
After 5-6 minutes, pressure is completely released. Remove the lid. Dal is now cooked aptly. Transfer the dal into a serving bowl.
Garnish this lip-smacking and delicious turai moon dal sabzi with the remaining ghee and some green coriander sprigs and slightly mix it. Serve it steaming hot along with chapatti, parantha or rice.
- Adjust the quantity of red chilly powder as per taste. If you don’t like eating spicy food then only add 2 green chillies and if you like eating spicy food then add red chilly powder as well.
- If dal thickens then add water while boiling it. You can add ½ cup of ¾ cup of water into it as desired.
- Here we have added tomatoes into the dal but if you want to skip it then prepare it only with spices. For this, add cumin seeds and asafoetida into the ghee. After that, add turai and moong dal into it. Mix everything well. Add water and cook the sabzi. If you like eating sour then add lemon to it after the sabzi is cooked aptly but turai tastes delicious when prepared with tomatoes.
- For 4-5 members
- Turai – 500 grams
- Moong dal – ½ cup (100 grams)
- Tomatoes – 2
- Green chilly – 1-2
- Green coriander – 2-3 tbsp
- Ghee – 2 tbsp
- Asafoetida – 1 pinch
- Cumin seeds – ½ tsp
- Turmeric powder – ¼ tsp
- Red chilly powder – ¼ tsp
- Coriander powder – 1 tsp
- Salt – 1 tsp or to taste
- Prepare tomato and green chilly paste.
- Peel and cut turai longitudinally into 1 inch pieces.
- Heat pressure cooker with 2 tsp of ghee, cumin seeds, asafoetida, coriander powder, turmeric powder, tomato-green chilly paste, turai and moong dal. Mix all the ingredients really well. Stir for about 2 minutes so that the turai chunks and moong dal. Mix it well.
- Add 2 cups of water, red chilly powder and salt. Mix it really well. Cover and cook the sabzi until it releases a whistle. Then turn off the flame and let the pressure release itself. Transfer the dal into a serving bowl.
- Garnish this lip-smacking and delicious turai moon dal sabzi with the remaining ghee and some green coriander sprigs and serve it steaming hot along with chapatti, parantha or rice.