Bagari Turai with Chane ke Dal ka Salaan

Chopped and Peeled Turai

Baghari Turai aur Chane ki Dal ka Saalan - Split Bengal gram and Ridged Gourd Curry
Serves: 8 to 10
Ingredients:

• Split Bengal gram/Chane ki dal – 1 cup
•  oil – 2 tsp
•  Onion – 2, large, finely sliced
• Tomatoes – 2, large, finely chopped
• Salt – 1 tbsp
• Red Chili powder – 1 tbsp
• Turmeric – 1/4 tsp
• Cilantro – 2 tbsp, finely chopped
• Green chilies – 3, small sized, each slit into two
• Ridged Gourd/Turai – 6, medium sized,

Method:
1.  Wash the chana dal  drain and rinse the daal. Add the drained daal along with 2 cups fresh cool water and 1 tsp salt to a saucepan. Boil until the daal is just soft, but not at all mushy. Once done, remove the saucepan from heat and keep aside.
2. Meanwhile, wash the ridged gourd under fresh cool tap water.  Peel and discard the skin. Chop and discard the two ends and cut into quarters  . Keep aside.
3. In a pressure cooker at medium high heat, pour oil and as soon as it warms up, add the sliced onion and stir fry for 2 minutes. Once the onion is soft, add the chopped tomatoes, red chilli powder, salt, turmeric, cilantro, green chillies and stir well to mix. Cover with lid and let cook for 2 minutes. Add the chopped turai, and half cup water and pressure cook for around for 2 whistle
4. Add the chana daal with its water to the pressure cooker and cover it ajar with a lid, and let cook at medium heat for 5 more minutes or until the turai is tender. Serve immediately. Enjoy this simple vegetable +daal salaan with warm rice or roti for a delicious meal.