turai moong dal recipe | healthy ridge gourd moong dal | turiya mag ni dal | with 33 amazing images. Dive into a warm and nourishing bowl of ridge gourd moong dal for a taste of pure goodness. Learn how to make turai moong dal recipe | healthy ridge gourd moong dal | turiya mag ni dal | healthy ridge gourd moong dal is a nourishing dish that blends the mild sweetness of ridge gourd with the protein-packed benefits of moong dal. turai moong dal is a comforting and nutritious dish that combines the soft, spongy texture of turai (ridge gourd) with the wholesome goodness of moong dal. This simple turiya mag ni dal is packed with nutrients and flavor. Moong dal, a type of split green lentil, offers a complete protein source, keeping you feeling energized. The star of the show, ridge gourd (turai), boasts a surprising amount of vitamin C and dietary fiber, aiding digestion and immunity. Cooked together, they create a creamy and flavorful base. A touch of turmeric adds not only a vibrant yellow hue but also anti-inflammatory properties. This healthy ridge gourd moong dal is a wholesome and satisfying meal, perfect for those seeking healthy and delicious comfort food. Enjoy turai moong dal with steamed rice or whole wheat roti, making it a perfect choice for a healthy and balanced meal. pro tips to make turai moong dal: 1. You can grate the turai for a quicker cook and a melt-in-your-mouth texture. 2. For a creamier dal, whisk the cooked dal. This will thicken the dal naturally. 3. Experiment with chopped fresh fenugreek leaves or a sprinkle a little kasuri methi for a unique flavor. 4. Instead of moong dal you can use toor dal or masoor dal to make this recipe. Enjoy turai moong dal recipe | healthy ridge gourd moong dal | turiya mag ni dal | with detailed step by step photos.

turai chutney recipe | ridge gourd chutney | South Indian turai chutney | Andhra style beerakaya chutney | with 23 amazing images. turai chutney recipe | ridge gourd chutney | South Indian turai chutney | Andhra style beerakaya chutney is a unique accompaniment with a mild sour taste. Learn how to make ridge gourd chutney. To make turai chutney, heat the oil in a pan and add the mustard seeds. When the seeds crackle, add the green chillies, garlic and curry leaves and stir for a few seconds. Add the turai, tomatoes and salt and sauté for 8 to 10 minutes or until the vegetable pieces are soft. Allow to cool completely and purée to a fine paste in a blender. Serve immediately or store refrigerated for upto 2 days. South Indian turai chutney is absolutely delicious. Being classified under chutneys, it teams up well with idli to rava dosa and even onion tomato uttapam. But this chutney is often eaten with plain hot rice drizzled with a few drops of melted ghee and it makes a meal by itself. When you have no time to make sabzi, you can carry this chutney with roti in your tiffin box too! Turai or ridge gourd is cooked with tomatoes, tempered with mustard, green chillies, garlic and curry leaves and then puréed to get a smooth and tasty Andhra style beerakaya chutney. Many South Indians use the peel of ridge gourd to make the chutney too! You can use gingelly or sesame oil in this ridge gourd chutney to enhance its South Indian flavours. Tips for turai chutney. 1. Store ridge gourd chutney refrigerated for upto 2 days. 2. Serve turai chutney with roti. 3. South Indian turai chutney | Andhra style beerakaya chutney | goes well the rice and ghee. 4. Turai chutney goes well with idli and dosas. Enjoy turai chutney recipe | ridge gourd chutney | South Indian turai chutney | Andhra style beerakaya chutney | with step by step photos.

turai pulao recipe | dodkyacha bhaat | ridge gourd rice in a pressure cooker | with 29 amazing images. While not quite a khichdi or stir fry rice, dodkyacha bhaat offers a delightful home-style taste with its basic ingredients. Learn how to make turai pulao recipe | dodkyacha bhaat | ridge gourd rice in a pressure cooker | turai pulao, also known as dodkyacha bhaat, is a delectable dish with a harmonious blend of tender ridge gourd (known as "turai" in Hindi), fragrant basmati rice, and an array of aromatic spices. Cubes of tender ridge gourd are stir-fried with warming spices like cumin, coriander, and turmeric, infusing them with rich aromas. Fluffy basmati rice is then added, creating a vibrant canvas of flavours. Each bite bursts with the subtle sweetness of the turai, cooked together with rice in a pressure cooker for a one-pot wonder. turai pulao is a simple yet satisfying dish, perfect for a comforting weeknight meal. Add a dollop of ghee to the hot rice just before having it. Also do try other Maharashtrian rice recipes like Vangi Bhath and Tendli Bhaat. pro tips to make turai ka pulao: 1. For an interesting textural contrast, you can add some thinly sliced onions fried golden brown just before serving. This adds a delightful crunch to the soft and fluffy pulao. 2. For a richer, creamier texture, you can add a little yogurt along with the spices. This will balance the spice level and add a touch of creaminess. 3. You can soak the rice for 20-30 minutes, but rinse it well to remove excess starch. This prevents the rice from becoming mushy in the final dish. Enjoy turai pulao recipe | dodkyacha bhaat | ridge gourd rice in a pressure cooker | with detailed step by step photos.

Not sure how to use up the remaining ridge gourd lying in your fridge? Make some delicious dal using ridge gourd an ingredient. Sautéed ridge gourd, onions and spice are cooked together with pressure-cooked moong dal and a sizzling hot tempering poured over it. Serve hot, it tastes delicious!

When you read through this recipe, it sounds like an easy gravy made of common ingredients, but nevertheless this delicious treat will turn out to be one of your favourites once you try it out! This is because the crunch of almonds and the peppiness of chilli sauce transform this gravy into quite an exotic one. The combination of veggies in the Mixed Vegetables and Almond Gravy is also such that they complement each other in flavour and texture, ultimately resulting in a well-balanced gravy that your palate is sure to relish! Serve this crunchy and flavorful gravy over rice or boiled noodles to sop up all of its delicious sauce, it makes a hearty and satisfying meal.

ridge gourd chutney recipe | beerakaya pachadi | peerkangai chutney for Idlis, Dosas | healthy turai chutney | with 25 images. ridge gourd chutney is also known as turai chutney. Learn to make peerkangai chutney for Idlis, Dosas. To make ridge gourd chutney, in a mixer, add the sautéed ridge gourd, coriander, tamarind, coconut, green chillies, salt and ¼ cup of water and blend to a smooth paste and top with a tempering of dals and chillies. South Indians often combine roasted dals with sautéed veggies to make delicious chutneys like beerakaya pachadi, which go very well with idlis, dosas, puris and just about any snack. To enjoy these chutneys the traditional way, mix them with steaming hot rice topped with a dash of til oil or ghee, and relish with roasted urad papads. Here is how to use ridge gourd chutney in this fashion. ridge gourd is absolutely low in calories and carbs, thus making it a very virtuous choice for those on low-cal and low-carb diet. Consuming ridge gourd regularly can help to maintain blood sugar levels and hence this ridge gourd chutney is diabetics friendly. Enjoy ridge gourd chutney recipe | beerakaya pachadi | peerkangai chutney for Idlis, Dosas | healthy turai chutney | with step by step photos.

Adding whole wheat flour dhokli to a vegetable preparation helps to balance the flavour and also makes the dish more filling. Here, coriander-flavoured wheat flour dhoklis are cooked with a simple ridge gourd subzi, making it more wholesome and tasteful. Serve hot and fresh, for a soothing and sumptuous meal.

This Bengali-style subzi features a unique combination of veggies, simply but tastily flavoured with everyday ingredients. Iron-rich chawli leaves come together with ridge gourd, which gives not just more nutrition but also a good texture and volume to the subzi. The duo is aptly flavoured with a tempering of cumin seeds, and a dash of common but effective taste-givers like onions, tomatoes, garlic paste and spice powders like garam masala. The resulting flavour and texture of the Ridge Gourd and Amaranth Shaag Bhaja is very pleasing to the palate, and this does turn out to be a very popular way to top up your iron reserves!