For 4 Person(s)
Soak the Chana dal overnight at room temperature, covered in surplus cool water in a bowl. The next day, drain and rinse the dal. Add the drained dal along with 2 cups fresh cool water and 1 tsp salt to a saucepan. Boil until the dal is just soft, but not at all mushy. Once done, remove the saucepan from heat and keep aside.
Meanwhile, wash the ridged gourd under fresh cool tap water. Pat dry with towels. Peel and discard the skin. Chop and discard the two ends and cut into quarters as shown in the picture. Keep aside.
In a pressure cooker at medium high heat, pour oil and as soon as it warms up, add the sliced onion and stir fry for 5 minutes. Once the onion is soft, add the chopped tomatoes, red chilli powder, salt, turmeric, cilantro, green chillies and stir well to mix. Cover with lid and let cook for 3 minutes. Add the chopped turai, and a half cup of water and pressure cook for around 5 minutes.
Add the chana dal with its water to the pressure cooker and cover it ajar with a lid, and let cook at medium heat for 10 more minutes or until the turai is tender. Serve immediately.