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Before you jump to Turai Dal recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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One way to address this to begin seeing some results is to understand that you do not have to alter everything at once or that you have to altogether do away with certain foods from your diet. If you would like to commit to a wholesale change, that is okay but the main thing at first is to try to see to it that you are making more healthy eating choices. As you get used to the taste of healthy foods, you will discover that you’re eating more healthily than before. As you stick to your habit of eating healthier foods, you will discover that you will not wish to eat the old diet.
As you can see, it is easy to begin to make healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to turai dal recipe. You can have turai dal using 10 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook Turai Dal:
- Get 2 finely chopped turai( sponge gourd)
- Provide 1 cup arhar dal
- Get 1 Chopped onion
- You need 3 chopped green chilli
- Prepare 4 chopped tomato
- Take 1 tsp Salt
- Provide 1/2 tsp red chilli powder
- Prepare 1/2 tsp Turmeric powder
- Get 1/2 tsp coriander powder
- You need 2 tbsp oil
Instructions to make Turai Dal:
- Heat cooker add oil. now add all ingredients. Cover the lid give 3 whistle slow for 5 mins
- Now add onion saute for 5mins
- Now add all ingredients. Cover the lid give 3 whistle slow for 5 mins
- Serve hot.
- Open the lid put it in the gas saute till the water finish
Today I am presenting a traditional Andhra recipe called Beerakaya Pappu. Made with Beerakaya (Turai in Hindi, Ridge Gourd in English, Peerankai in Tamil), this is a rather mellow dal that is enjoyed with hot steamed rice and a generous. A wonderful dish to make using ridge gourd also known as turai in hindi, that is served along with rice. This recipe is once again learned from my MIL that belongs to the South Arcot Cuisine. I love this form of cooking Ridge gourd, which slightly differs from the usual Peerkangai kootu that my mom used to make at home that involves grinding.
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