Easy Tindora Chana Dal recipe one of my favorite dish from mom’s treasure bank. Love to have this simple vegetable with phulka, roti or rice. Very few ingredients goes in making this dish yet classic, flavorful and healthy.
The only preparation you have to do is soak the chana dal 2-3 hrs in advance. Rest of the recipe is easy to make. I couldn’t categorize the recipe in any region. Hence didn’t categorize and kept it simple.
Remember as a child me and my sis used to have this vegetable with dal, rice, fish fry and roti. We relished it and have good memories. To make this was quite nostalgic for me yet love this same recipe from mothers hand.
Tindora is also known as tendli, tinda in India. Earlier I have posted goan tendli pickle and also tendli foogath. Foogath is quite similar to this recipe except chana dal. Generally in goan food green chilies are used more often then red chili powder. But if you fond of red chili powder then use that instead of chilies.
Let’s make Tindora Chana Dal recipe stepwise:
1. Firstly rinse the tindoras under water. Slit them from center lengthwise and slice them thin.
2. Heat a deep bottomed pan with oil. Add chopped onion.
3. Saute onion until light brown in color.
4. Add the soaked chana dal. Saute for 2-3 mins.
5. Now add the chopped tindoras.
6. Also add chilies and salt. Combine all nicely and cover with a lid containing water for 20 mins or until they get cooked. Keep stirring in between and keep an eye while they are cooking.
7. Lastly add coconut and cook for 2-3 mins on low heat. Switch off the gas.
8. Serve your tindora chana dal with hot phulkas, roti or rice.
Tindora Chana Dal recipe and printableversion below:
- 1 tbsp oil
- 250 gms fresh ivy gourd / tindora / tendli chopped lengthwise thinly
- 1 large onion chopped finely
- 1-2 green chilies chopped finely
- 2 tbsp bengal gram split and skinned (chana dal) soaked in water for 2-3 hrs
- 1/2 cup fresh coconut grated
- salt as required
- Firstly rinse the tindoras under water. Slit them from center lengthwise and slice them thin.
- Heat a deep bottomed pan with oil. Add chopped onion.
- Saute onion until light brown in color.
- Add the soaked chana dal. Saute for 2-3 mins.
- Now add the chopped tindoras.
- Also add chilies and salt. Combine all nicely. Cover with a lid containing water for 20 mins or until they get cooked. Keep stirring in between and keep an eye while they are cooking.
- Lastly add coconut and cook for 2-3 mins on low heat. Switch off the gas.
- Serve your tindora chana dal with hot phulkas, roti or rice.
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