TURIYA CHANA DAL IN CARDAMON.
Turiya Chana Dal with Cardamom Phote bhugal turi chanan ji dal. There’s something about a simple dal that brings comfort, especially after days of eating out. Being a meatless Thursday, I decided to make my mom’s Turiya Chana Dal—a classic Sindhi recipe, traditionally prepared on Thursdays to invite wealth and prosperity. Here’s the recipe for this light yet flavorful dish:
Ingredients
- 1/3 cup chana dal, washed and soaked for 2 hours
- 3 tbsp oil
- 1 tsp shah jeera (caraway seeds)
- 1 tsp freshly ground cardamom
- 1/2 tsp coarse black pepper, freshly ground
- 1/4 tsp hing (asafoetida)
- 1 tbsp ginger, finely chopped
- 1 green chili, sliced thinly
- 1 onion, finely chopped
- 1 tomato, chopped
- 1/2 tsp turmeric powder
- 250 gms ridge gourd (turiya), peeled and chopped( weight after peeling)
- Salt to taste
Fresh cilantro leaves, chopped (for garnish) Extra black pepper and cardamom powder (for serving)
Instructions
- Cook the Chana Dal:
- Boil or pressure cook the soaked chana dal until soft but not mushy—the grains should retain their shape. Set aside.
- Prepare the Tadka:
- Heat oil in a pan over medium heat. Add shah jeera and ground cardamom, followed by black pepper and hing. Let it all sizzle and release its aroma.
- Add Aromatics:
- Stir in the chopped ginger and green chili rings. Sauté until fragrant, then add the onions. Cook the onions until they turn soft and translucent.
- Add Tomato and Spices:
- Add the chopped tomato and sauté until softened. Mix in the turmeric powder.
- Cook the Turiya:
- Add the chopped ridge gourd. Cook until the turiya releases its water and starts to reduce.
- Combine and Simmer:
- Add the cooked chana dal and salt to taste. Let it simmer until the dal thickens to your liking.
- Serve:
- Garnish with fresh cilantro. Sprinkle a little extra black pepper and cardamom powder before serving.
- Serve hot with phulkas or Sindhi khichdi( recipe shared previously)
Enjoy this comforting, flavorful dish.
