Follow these steps for perfect results
Black Gram Dal
soaked
Ridge Gourd
peeled and chopped
Mustard Oil
Fenugreek Seeds
Asafoetida
Onion
chopped
Garlic
chopped
Green Chili
chopped
Turmeric Powder
Coriander Powder
Cumin Powder
Red Chili Powder
Garam Masala Powder
Amchur Powder
Salt
to taste
Fresh Coriander
chopped
Soak black gram dal (kala chana) for 6-8 hours.
Peel and chop ridge gourd (turai).
Heat mustard oil in a kadhai (wok) or pan.
Add fenugreek seeds (methi) and asafoetida (hing).
After 10 seconds, add chopped onion, garlic, and green chilies.
Sauté until onions are soft and translucent.
Add red chili powder, turmeric powder, coriander powder, and salt.
Mix well and cook for 3-5 minutes.
Add soaked black gram dal and water.
Cook for 10-12 minutes, or until the dal is partially cooked.
Add chopped ridge gourd and mix well.
Add garam masala powder, amchur (dry mango powder), and cumin powder.
Mix everything together and cook for another 2 minutes.
Garnish with fresh coriander leaves and serve hot.
Expert advice for the best results
Soaking the dal overnight helps in faster cooking.
Adjust the amount of spices according to your preference.
Everything you need to know before you start
15 mins
Can be made a day ahead and reheated.
Serve in a bowl, garnished with fresh coriander leaves. A dollop of yogurt can be added for extra richness.
Serve hot with roti or rice.
Accompanied by a side of yogurt or raita.
Cool and refreshing.
Discover the story behind this recipe
A common vegetarian dish in Indian households, showcasing the use of seasonal vegetables.
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