Yum! Yum! Yum!

Turai/Beerakaya is not as versatile as Brinjal/Baingan/Vankaya, but you can certainly make several varieties with this Indian squash variety. When I was a kid, Mom used to make Turai Doodh Curry that is very yummy especially when served with Pulka and pretty popular in my house. Turai Chutney is another popular one that goes well with white rice.  I have heard Turai Chana Dal combination as well, but mom never made as Dad won't prefer nuts in these soft curries. But the abundant produce of Turai from my garden these days, forcing me to try all the different curries with this vegetable. Today I have tried this Turai Chana Dal Masala Curry just by using my basic instincts and sense of taste, this came out super delicious. I am sure this is going to be my pinned recipe that i will keep coming back to it. Today I have tried this in my mini IP and the whole curry is done in 15 min (if you have masala handy). Here is the recipe, try it and Njoy!



Ingredients:
Turai/Beerakaya - 3 medium
Pachi Sanaga Pappu/ Chana Dal - 1/3 cup
Onion - 1 small
Green Chili - 2
Curry Leaves - 1 stem
Ginger Garlic Paste - 1 Tbsp
Salt - 1 tsp
Turmeric Powder - 1tsp
Oil - 1 Tbsp

Tempering:
2 Red Chili, 1 tsp of each Chana Dal, Urad dal, Cumin Seeds, Mustard Seeds

Masala:
Red Chili - 3
Pachi Sanaga Pappu/ Chana Dal -  1 Tbsp
Sai Minapappu/Urad Dal - 1 Tbsp
Coriander Seeds - 1 tsp
Fresh Coconut - 2 Tbsp
Oil - 1 tsp

Preparatory Steps:

• Soak 1/3 cup of Chana Dal in water in a medium bowl. 
• Roast all the ingredients under masala section except coconut with 1 tsp of Oil. Let it cool and grind these spices in small mixie jar until it becomes fine coarse powder. Add fresh coconut to mixie jar and grind along with spice powder, now it becomes like paste. Masala is ready, keep it aside. 
• Trim edges of Turai, peel and cut into small pieces. Chop Onion and Green Chili into small pieces as well.

Method:

1. First start IP in Saute mode. Add 1 Tbsp Oil to inner pot, once oil is hot, add red chili, 1 tsp of each chana dal, urad dal, cumin seeds, mustard seeds to pot, saute for 1 min. Add curry leaves, that makes the tempering ready. 
2. Now add onion and green chili to pot. Add 1 Tbsp Ginger and Garlic Paste. Mix everything well. Saute it for 2 min. Add Turai/Beerakaya pieces to pot, Add 1 tsp turmeric powder. Mix everything well and saute for 2 min. 
3. Drain chana dal that is soaked in, add to pot. Add Masala Paste to pot and mix everything well. Add 1 tsp of salt followed by 1/2 cup of water to pot.
4. Switch IP mode to Pressure Cook and set the timer for 10 min. 
5. Once 10 min is done, QR (Quick Release) and mix the curry well and taste and adjust salt as needed. 
6. Transfer to serving Bowl, garnish with cilantro and serve warm, this goes well with Roti/Pulka/Rice.

Notes:

• You can make this masala ahead and keep it handy. You can use this masala in other curries like Dosakaya Mangalore Style dish.
• Chana Dal need to be soaked in for about 30 min ( not less or more) to get the perfect consistency of Dal in curry. 
• You can make the same recipe on stove top as well, In stove top method, after step 3, you have to simmer the curry on stove for about 15 to  20 min to get this consistency.