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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil in a pan. Add mustard seeds and cumin seeds. Let them splutter.
Add chopped onion and green chilies. Sauté until soft.
Add ginger-garlic paste and cook until the raw smell disappears.
Add chopped tomato, turmeric powder, red chili powder, cumin powder, and coriander powder. Cook until the tomato becomes soft.
Add chopped turai and cook, covered, until it becomes tender. The turai will release enough water on its own.
Add boiled chana dal and salt. Mix well and cook for 3–5 minutes.
Crush kasuri methi between your palms and add it. Mix well.
Garnish with chopped coriander leaves and serve hot with rice or roti.
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If you prefer a thicker curry, mash some of the chana dal before adding it to the pan.
Can I use canned chana dal?
Yes, you can use canned chana dal. Just make sure to rinse and drain it before use.
What can I substitute for turai?
You can substitute turai with zucchini or bottle gourd if turai is not available.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this curry spicier?
Yes, you can increase the amount of red chili powder or add more green chilies to make it spicier.
Is this curry vegan?
Yes, this curry is vegan as it contains no animal products.
