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Gujarati Style Turai Moong Dal Recipe: In the scorching heat of June, one does not feel like spending much time in the kitchen and often the desire to eat heavy food also reduces. In this season, a lot of water comes out from the body through sweat, hence it is beneficial to eat such things which have high water content. For this reason, vegetables like pumpkin, gourd, ridge gourd and bitter gourd are very much liked in summer. However, many people do not particularly like eating ridge gourd and on hearing its name, they start frowning.

This dish is prepared quickly, tastes good and is also beneficial for health. Light, nutritious and easily digestible food is considered best in summer. The combination of ridge gourd and moong dal gives a good balance of both taste and health. Next time you have ridge gourd at home, do try this easy recipe.

Ingredients required to make ridge gourd-mung dal

• 500 grams ridge gourd (peeled and cut into large pieces)
• Half cup washed moong dal
• 2 tbsp ghee
• 1 inch ginger (grated)
• 2 medium sized tomatoes (chopped)
• finely chopped coriander
• salt as per taste
• a little cumin
• a pinch of asafoetida

How to make Gujarati style ridge gourd-mung dal at home

• First of all, wash the moong dal thoroughly and soak it in water for about 15 to 20 minutes.
• After this, add soaked lentils, chopped ridge gourd, tomato, ginger, salt and about two cups of water in the pressure cooker.
• Close the lid of the cooker and cook for 2 to 3 whistles. After the whistle, turn off the gas and let the pressure release on its own.
• Now heat ghee in a small pan. Prepare tadka by adding cumin seeds and a little asafoetida.
• Add the prepared tadka to the cooked dal and mix well.
• Cook the dal for 2 more minutes. Finally add finely chopped green coriander and mix well.

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serve like this

Hot ridge gourd-mung dal can be served with roti or plain rice. This is a great option for both lunch and dinner. Besides, it is light on the stomach and easy to digest. To further enhance its taste, you can also serve pickle, papad or coriander-mint chutney along with it.