Ridge Gourd Dal Recipe – Authentic Tur Dal & Torai Curry

Last Updated on 2 months by Neha Deshmukh

Ridge Gourd Dal Recipe – Authentic Tur Dal & Torai Curry

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for years – Ridge Gourd Dal, or as we call it at home, Torai Dal. It’s a comforting, flavorful dish that’s surprisingly easy to make. I first learned this from my grandmother, and honestly, it’s one of those recipes that just feels like a warm hug in a bowl.

Why You’ll Love This Recipe

This Ridge Gourd Dal isn’t just delicious; it’s also wonderfully healthy and satisfying. The combination of the mild ridge gourd with the protein-packed dals makes it a complete meal. It’s perfect for a quick weeknight dinner or a comforting lunch. Plus, the aromatic tempering (or tadka as we say in India) takes it to a whole other level!

Ingredients

Here’s what you’ll need to make this delightful dal:

• 1/2 kg Ridge gourd (Torai)
• 1/4 cup Tur dal (Arhar dal) – about 75g
• 1 tbsp Split yellow green gram (Moong dal) – about 15g
• 1/4 tsp Turmeric powder – about 1g
• As required Salt
• 3 tsp Ghee – about 15ml
• 3/4 tsp Mustard seeds – about 4g
• 1 tsp Cumin seeds (Jeera) – about 5g
• 3/4 tsp Urad dal (split) – about 4g
• 4-5 Whole black peppercorns
• 1 Red chilli
• 1 pinch Hing (Asafoetida) – about 1/4g
• 1 Green chilli (finely chopped)
• 1 tbsp Ginger (peeled and chopped) – about 10g
• 3-4 cloves Garlic (minced)
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients!

• Ridge Gourd (Torai): Don’t be intimidated by this vegetable! It’s incredibly versatile and has a mild flavor that absorbs spices beautifully. It’s also packed with fiber and water, making it great for digestion.
• Tur Dal & Moong Dal: This combination is classic. Tur dal gives the dal a lovely creamy texture, while moong dal cooks quickly and adds a subtle sweetness. You can adjust the ratio to your liking, but this is a tried-and-true blend.
• Hing (Asafoetida): A tiny pinch of hing goes a long way! It adds a unique savory depth to the dal and is known for its digestive properties. If you’re not familiar with it, don’t worry – I’ll cover substitutions in the FAQs.
• Regional Variations: Every family makes this dal a little differently. Some add tomatoes for a tangy flavor, while others include a squeeze of lemon juice at the end. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and chop the ridge gourd into medium-sized pieces. It doesn’t have to be perfect – rustic is good!
2. Next, rinse the tur dal and moong dal together. Then, pressure cook them with enough water until they’re soft and easily mashed. Usually 3-4 whistles on medium heat does the trick. Once cooked, give it a good mash and set aside.
3. Now, in a separate pot, cook the chopped ridge gourd in water with a pinch of salt and turmeric powder until it’s tender. This usually takes about 8-10 minutes.
4. Combine the cooked dal and the cooked ridge gourd. Add more water if needed to reach your desired consistency. Simmer for about 5 minutes, allowing the flavors to meld.
5. Time for the tadka! Heat ghee in a small pan over medium heat. Add mustard seeds and let them splutter.
6. Once the mustard seeds pop, add cumin seeds, peppercorns, urad dal, red chilli, and hing. Sauté until the urad dal turns golden brown. Be careful not to burn the spices!
7. Add finely chopped ginger, minced garlic, and green chilli. Sauté for another 2 minutes until fragrant.
8. Finally, add the curry leaves and sauté for just a few seconds. Immediately pour this sizzling tempering over the dal mixture.
9. Mix well, adjust the salt to taste, and simmer for another 2-3 minutes.

Expert Tips

• Don’t overcook the ridge gourd – you want it to hold its shape slightly.
• The tadka is key! Don’t rush this step. It’s where all the magic happens.
• If you don’t have a pressure cooker, you can cook the dal in a pot on the stovetop, but it will take longer.

Variations

• Tomato Twist: Add 1 chopped tomato to the tadka for a tangy flavor. My friend, Priya, swears by this!
• Spinach Boost: Throw in a handful of chopped spinach along with the ridge gourd for an extra dose of nutrients.
• Garlic Lovers: Double the amount of garlic in the tadka if you’re a garlic fanatic like my husband!

Vegan Adaptation

To make this recipe vegan, simply substitute the ghee with any plant-based oil like coconut oil or sunflower oil. It will still taste amazing!

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your asafoetida (hing) doesn’t contain any gluten-based additives.

Spice Level Adjustment

• Mild: Reduce the number of green chillies to half or omit them altogether.
• Medium: Use the recipe as is.
• Spicy: Add an extra red chilli to the tadka or use a spicier variety of green chilli.

Festival Adaptations

While this dal is enjoyed year-round, it’s particularly popular during the monsoon season in many parts of India. It’s considered a comforting and nourishing meal during the cooler, wetter months.

Serving Suggestions

Serve this Ridge Gourd Dal hot with a side of fluffy rice or warm chapati. A dollop of yogurt on the side is also a delicious addition!

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What are the health benefits of Ridge Gourd (Torai)?

Ridge gourd is low in calories and rich in fiber, vitamins, and minerals. It’s great for digestion, helps regulate blood sugar levels, and is known for its cooling properties.

Can I use a different type of dal instead of Tur Dal and Moong Dal?

You can! Masoor dal (red lentils) or Chana dal (split chickpeas) are good alternatives, but they will change the flavor and texture slightly.

What is Hing (Asafoetida) and can I skip it?

Hing is a resin with a pungent aroma that adds a unique savory flavor to Indian dishes. If you don’t have it, you can skip it, but it does enhance the overall taste. A tiny pinch of garlic powder can be a very distant substitute.

How can I adjust the consistency of the dal?

If the dal is too thick, add more water. If it’s too thin, simmer it for a few more minutes to allow it to thicken.

Can this dal be made ahead of time?

Yes, you can make the dal ahead of time. However, I recommend making the tadka just before serving for the best flavor.