Turiya Mag ni Dal nu Shaak | Gujarati Ridge Gourd with Moong Dal
Featuring: Mung (moong), Turiya (Ridge Gourd), Black Pepper, Cilantro, Dhana Jeeru, Garlic, Ginger, Ginger Garlic Paste, and Turmeric
Growing up, turiya was a regular part of our meals. It was a vegetable my parents really enjoyed, and one we ate often. Like many Indian households, ours had a deep appreciation for gourds in all forms: turiyu, dudhi (bottle gourd), and galku (sponge gourd). They were everyday vegetables, cooked simply and eaten without much fuss.
Turiya mag ni dal nu shaak is a very familiar Gujarati dishes that shows up again and again during the summer months. It’s simple and comforting, and a great dish to feature this beloved gourd.
What makes this particular shaak special is the balance of textures. Ridge gourd has a tender, summer-squash quality when cooked young, but it’s the moong dal that transforms the dish. As it cooks, the dal softens and becomes creamy, gently coating the turiya and giving the shaak body without heaviness. It’s lighter than zucchini-based dishes, but still deeply satisfying.
This year we grew turiya and dudhi together. Both plants really took off. We were harvesting it constantly throughout the summer. It truly became a summer of turiya, and this shaak was one of the most natural ways to keep up with the harvest.
This is the same recipe my mother made, and very similar to my grandmother’s recipe. It is simple, reliable, and unfussy. The Instant Pot makes it especially easy, but the flavors remain classic and familiar, exactly as I remember them.
Why You’ll Love This Recipe
- Comforting and Nourishing: Moong dal adds creaminess and protein without weighing the dish down.
- Seasonal and Practical: A great way to use fresh ridge gourd when it’s abundant.
- Weeknight-Friendly: Comes together quickly in the Instant Pot.
- Flexible Flavor Profile: Make it plain, or add the traditional sweet-and-sour elements to taste.
Ingredients for Turiya Mag ni Dal nu Shaak
- Ridge Gourd (Turiya): Peeled and cut into even pieces. When fresh, it releases enough liquid to help cook the dish.
- Moong Dal: Soaked until soft; it thickens the shaak naturally as it cooks.
- Garlic and Ginger: Add warmth and depth.
- Cumin Seeds: A classic tempering spice in Gujarati cooking.
- Hing (Asafoetida): Adds savory complexity.
- Turmeric and Black Pepper: A familiar pairing; black pepper is optional but works well here.
- Kashmiri Chili Powder: Provides color and mild heat.
- Dhana Jeeru: Ground coriander and cumin, a staple Gujarati spice blend.
- Green Chili: Adjust to taste.
- Kokum or Lemon (Optional): For gentle sourness.
- Jaggery (Optional): Adds balance and rounds out the flavors.
How to Make Gujarati Ridge Gourd and Moong Dal Shaak
- Soak the Dal. Soak moong dal for 4–8 hours or overnight, then drain.
- Prep the Turiya. Peel, remove the ridges, and cut into evenly sized pieces.
- Bloom the Spices. Heat oil in the Instant Pot on sauté mode. Add cumin seeds, hing, garlic, and ginger, cooking just until fragrant.
- Toast the Dal. Stir in the soaked moong dal and cook briefly to coat it in the spices.
- Add Vegetables and Seasoning. Add ridge gourd, spices, green chili, and a small amount of water.
- Pressure Cook. Cook on high pressure for 5 minutes, then allow a natural release.
- Adjust and Serve. Taste and adjust salt, sweetness, or sourness as needed.
Recipe
Turiya Mag ni Dal nu Shaak
Ingredients
- 500 g turiya (ridge gourd, peeled and cut into ½-inch pieces (about 2–3 medium))
- 1/2 cup moong dal (soaked 4–8 hours and drained)
- 2 Tbsp cooking oil
- 1 tsp cumin seeds
- 1/8 tsp hing (asafoetida)
- 3 garlic cloves (finely chopped)
- 1 tsp ginger paste or freshly grated ginger
- 1/2 tsp turmeric powder
- 1/4 tsp black pepper
- 1 tsp Kashmiri chili powder (or to taste)
- 1 Tbsp dhana jeeru (coriander-cumin powder)
- 1 pinch salt (to taste)
- 1 green chili (finely chopped)
- 1/4 cup water
- 2 pieces kokum (optional)
- 1/2 Tbsp jaggery (optional)
Instructions
- Rinse the moong dal and soak for 4–8 hours (or overnight). Drain and set aside.
- Peel the ridge gourd and cut into ½-inch pieces.
- Set the Instant Pot to Sauté and heat the oil. When it shimmers, add cumin seeds. Once they crackle, add hing and garlic. Sauté just until fragrant, 10–20 seconds.
- Add ginger and cook for another 10–15 seconds. Stir in turmeric, Kashmiri chili powder, and dhana jeeru, blooming the spices briefly in the oil.
- Add the soaked moong dal and stir for about 1 minute, coating it well with the spices.
- Add the ridge gourd, black pepper, green chili, water, and—if using—kokum and jaggery. Stir well.
- Secure the lid, set to High Pressure, and cook for 5 minutes. Allow a natural pressure release.
- Open the lid, stir gently, and taste. Adjust salt, sweetness, or sourness as needed. The finished shaak should be soft and lightly saucy.
Notes:
Traditional Gujarati preparations often include a gentle sweet-and-sour note. Kokum and jaggery are classic, but lemon juice and jaggery work well too.
For a quicker soak, moong dal can be soaked in hot water for 1 hour.
Video
Serving Suggestions
This shaak pairs beautifully with:
- Rotli or phulka
- Steamed rice and plain yogurt
- A simple Gujarati dal for a complete meal
Tips and Variations
- Sweet and Sour Version: Add a small piece of jaggery and kokum while cooking, or finish with lemon juice.
- Short Soak Shortcut: If you’re short on time, soak moong dal in hot water for about 1 hour.
- Texture Control: The finished shaak should be soft and lightly saucy, not dry. Add a splash of hot water if needed.
About Ridge Gourd (Turiya)
Ridge gourd is a warm-weather vegetable that grows quickly once established, climbing readily on a trellis or netting. Harvested young, it has a tender texture and mild flavor that works especially well in dal-based dishes.
If you’re interested in growing turiya at home, we’ve shared more about how we grow it and the seeds we use over at Masala Central.
More Gujarati Shaak Recipes You’ll Love
- Fansi nu Shaak (Gujarati Green Beans)
- Papdi nu Shaak
- Bhinda nu Shaak (Okra Fry)
- Karela nu Shaak (Bitter Gourd Stir-Fry)
