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Ridge Gourd and Bengal
Gram Curry Recipe
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
1. Introduction:
Ridge gourd and Bengal gram
curry, known for its wholesome blend of Bengal gram (Channa Dal) and ridge
gourd, offers a comforting and nutritious addition to any Indian meal. This
dish combines the protein-rich Bengal gram with the mild sweetness of ridge gourd,
enhanced by a fragrant tempering of spices. It is a popular dish in Indian
households due to its simplicity, nutritional value, and delightful taste.
Ridge gourd and Bengal gram curry, also known as Turai Chana Dal in some
regions, is a comforting and nutritious dish from Indian cuisine. It’s a
perfect accompaniment to steamed rice or chapati, ideal for a satisfying meal
any time of the day.
2. Importance
of Ingredients:
- Bengal Gram (Channa Dal): A
staple in Indian cooking, Bengal gram is rich in protein, fiber, and essential
minerals like iron and potassium. It provides a hearty base to the curry,
contributing to its nutritional profile and satiety factor.
- Ridge
Gourd: Also known as Turai or Luffa, ridge gourd is low in calories
and rich in dietary fiber, vitamins (such as vitamin C and A), and minerals
(like magnesium and calcium). Its mild flavor and tender texture complement the
dal perfectly, making it a versatile vegetable in Indian cuisine.
3. Occasions and Who Can
Enjoy It:
This curry is suitable for
various occasions:
- Daily Meals: Perfect
for everyday cooking as it's easy to prepare and pairs well with rice or bread.
- Festive Feasts: Its
nutritious profile and comforting flavors make it a popular choice during
festivals and gatherings.
- Health-Conscious
Individuals: Ideal for those looking to incorporate fiber-rich and
protein-packed meals into their diet without compromising on taste.
4. Benefits
and Uses of Having This Recipe:
- Nutritional Benefits: Provides
a good balance of carbohydrates, protein, and fiber, essential for sustained
energy and digestive health.
- Versatile
Dish: Can be enjoyed as a main dish with rice or as a side dish with
roti (Indian flatbread).
- Budget-Friendly: Uses
simple ingredients that are readily available and affordable, making it
accessible to many households.
5. Ingredients:
- 150gm
Bengal Gram (Channa Dal)
- 250gm
Ridge Gourd (Peel and cut into small pieces)
- 1
Onion (Chopped)
- 1
teaspoon Turmeric Powder
- 1
teaspoon Salt (adjust to taste)
- 2
teaspoons Chilli Powder (adjust to spice preference)
- 2
tablespoons Oil
- 2
cloves Garlic (minced)
- 1
teaspoon Mustard Seeds
- 1
teaspoon Cumin Seeds
- A
few Curry Leaves
- A
few Coriander Leaves (chopped)
- 5
cups Water
- Pressure
Cooker
6. Detailed
Cooking Instructions:
1. Prepare
the Ingredients:
- Rinse 2 cups
of Bengal gram thoroughly under running water until the water runs clear. Drain
and set aside.
- Peel the
ridge gourd and cut it into small, uniform pieces. Taste a small piece to
ensure it isn't bitter, as bitter ridge gourds should not be used.
- Chop the
onion into small pieces.
2. Cooking
the Dal and Ridge Gourd:
- In a
pressure cooker, combine the washed Bengal gram, chopped ridge gourd pieces,
and chopped onion.
- Add 4 cups
of water to the pressure cooker. Close the lid securely.
- Cook on high heat
and wait for 3 whistles. Once done, turn off the heat and allow the pressure
cooker to cool down naturally.
3. Preparing
the Tempering (Tadka):
- Heat a pan
over medium heat and add oil.
- Once the oil
is hot, add mustard seeds and cumin seeds. Allow them to splutter and release
their aroma.
- Add minced
garlic and sauté until golden brown and fragrant.
- Stir in
turmeric powder and curry leaves, quickly mixing everything together.
- Transfer
this tempering (tadka) to a small bowl and set aside.
4. Combining
the Dal and Tempering:
- Once the
pressure cooker has cooled down, carefully open it.
- Add salt and chili
powder (adjust to your spice preference) to the cooked dal and ridge gourd
mixture.
- Place the
pressure cooker back on low heat and stir in the prepared tempering (tadka)
from the pan.
- Pour 1 cup
of water into the pan used for tempering to collect any remaining spices and
add this to the cooker as well.
5. Final
Cooking and Garnishing:
- Mix
everything well and bring the curry to a gentle boil over low heat. Let it
simmer for 5-10 minutes until the flavors meld together and the curry thickens
slightly.
- Stir in
chopped coriander leaves, reserving some for garnish if desired.
- Let the curry
simmer for an additional 2 minutes, ensuring all ingredients are well combined
and heated through.
6. Serving the Ridge Gourd
and Bengal Gram Curry:
- Once the
curry reaches your desired consistency and flavors have melded, remove it from
heat.
- Transfer the
curry to a serving dish and garnish with fresh coriander leaves.
- Serve hot
with steamed rice or chapatti for wholesome and satisfying meal.
7. Storage:
Leftover ridge gourd and
Bengal gram curry can be stored in an airtight container in the refrigerator
for up to 3 days. Reheat gently on the stove or in the microwave before
serving.
8. Health
Benefits and Uses:
- High in Protein: Bengal
gram provides essential amino acids, making it a good vegetarian source of
protein.
- Rich in
Fiber: Ridge gourd adds dietary fiber, which aids digestion and
promotes a feeling of fullness.
- Low in
Calories: Suitable for those watching their calorie intake without
compromising on nutritional value.
9. Cooking
Tips and Variations:
- Adjust Spice Level: Increase
or decrease the amount of chili powder according to your preference for
spiciness.
- Add Coconut
Milk: For a creamy texture, stir in a splash of coconut milk
towards the end of cooking.
- Garnish
Options: Besides coriander leaves, garnish with freshly grated
coconut or a squeeze of lemon for added freshness.
- Choosing Ridge Gourd: Select
ridge gourds that are firm and free from any soft spots or blemishes. Taste a
small piece before cooking to ensure it is not bitter.
- Cooking Time: Cooking
times can vary depending on the pressure cooker and stove heat. Adjust
accordingly if you prefer a thicker or thinner consistency for the curry.
- Variations: For a richer curry,
you can add a splash of coconut milk towards the end of cooking. This adds a
creamy texture and enhances the flavor profile.
By following these detailed
steps and tips, you can prepare a delicious ridge gourd and Bengal gram curry
that is sure to impress your family and friends. Enjoy the delightful
combination of flavors and textures in this comforting Indian dish!
10. Nutritional
Information (per serving):
- Calories: 250 kcal
- Protein: 12g
- Carbohydrates: 35g
- Fat: 7g
- Fiber: 10g
- Vitamin C: 30% DV
- Iron: 15% DV
11. Presentation and
Servings:
Serve the ridge gourd and
Bengal gram curry hot, garnished with fresh coriander leaves, alongside steamed
rice or chapati. This dish can be presented in a traditional serving bowl or on
a platter for family-style dining.
Conclusion:
Ridge gourd and Bengal gram curry is a nutritious and flavorful
dish that highlights the simplicity and versatility of Indian cooking. Whether
enjoyed as a comforting weekday meal or served during festive gatherings, its
blend of protein-rich Bengal gram and fiber-packed ridge gourd makes it a
wholesome addition to any menu. By following these detailed instructions and
tips, you can create a delicious curry that will satisfy both your taste buds
and your nutritional needs.
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