Moong daal and turai

Name: Moong daal and turai
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 2 tablespoons Oil; 250 grams Ridge Gourd peeled; 1 cup Skinless Split Green Gram soaked; 1 teaspoon Cumin seeds; 1/2 teaspoon Mustard seeds; 5-6 curry leaves; 1/2 teaspoon fenugreek seed; 2 button chilles; 2 medium Onions sliced; 1 pinch Asafetida; 1 teaspoon Ginger garlic paste; 2 Green chillies halved; 1 medium Tomato chopped; 2 tablespoons Coriander powder; 1/4 teaspoon Turmeric powder; 1 tablespoon Gram masala powder; 1 1/2 tablespoon Red chilli powder; Salt to taste

Sumera Rahman @cook_19058549

History of Asian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with Indian sub continent that led to a diversity of flavours and regional cuisines.
Asian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Asian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and bread or different types of fruit this recipe is also had a diverse history of itself from Hyderabadi cuisine. I don't know its authenticity right or not but that's the way I cook it try if you like
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#turai
#Daal_bara_maal

Sumera Rahman @cook_19058549

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Ingredients

4 servings

2 tablespoonsOil
250 gramsRidge Gourd peeled
1 cupSkinless Split Green Gram soaked
1 teaspoonCumin seeds
1/2 teaspoonMustard seeds
5-6curry leaves
1/2 teaspoonfenugreek seed
2button chilles
2medium Onions sliced
1 pinchAsafetida
1 teaspoonGinger garlic paste
2Green chillies halved
1medium Tomato chopped
2 tablespoonsCoriander powder
1/4 teaspoonTurmeric powder
1 tablespoonGram masala powder
1 1/2 tablespoonRed chilli powder
Salt to taste

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Steps

1

Heat oil in a pan add cumin seeds, mustard seeds,red button chilles,curry leaves fenugreek seed to the oil in the pan and sauté let half of this temper out.
2

Add Slice onions, asafetida and let it little pink in colour then add ginger garlic paste
3

Add tomato,salt, coriander powder, turmeric powder, garam masala powder, red chilli powder, green chillies and mix well.
4

Add moong dal and mix, cut turai into big cubes and add.
5

Cover and cook till daal done well. Switch off heat and let the mixture remain in the pan for 10 minutes.
6

Pour the left over tempering ingredients over it and serve with boil rice or chapatis