Ridge gourd cooked with split green gram and split Bengal gramTURAI MOONG CHANAIngredients4 medium ridge gourds (turai)½ cup split skinless green gram (dhuli moong dal), soaked½ cup split Bengal gram (chana dal), soakedSalt to taste½ tsp turmeric powder4 tbsps scraped fresh coconut1 inch ginger, roughly chopped2 green chillies, roughly chopped1 tbsp oil 1 tsp cumin seeds1 tsp mustard seeds7-8 curry leaves4 Madras onions1 green chilli Method 1. Heat a deep non-stick pan, add split Bengal gram, split skinless green gram, salt, turmeric powder and 1 cup water and mix well. Cover and cook for 15-20 minutes or till both the grams are almost done. 2. Peel ridge gourds, cut into big cubes and add to the grams and continue to cook for 15-20 minutes.3. Put coconut, ginger and green chillies in a mixer jar and grind to a coarse paste. Quarter onions.4. Heat oil in another non-stick pan, add cumin seeds and mustard seeds and let them splutter. Add curry leaves, onions and sauté for a minute. Add this tempering to the gram mixture and mix well. Cover and cook on low heat for 1-2 minutes. 5. Transfer into a serving bowl and serve hot garnished with a green chilli. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
