Looking for a healthy, comforting sabji that’s both budget-friendly and full of flavor? This Tori Chana Sabji (Ridge Gourd with Split Chickpeas) is a homestyle Indian dish that brings together soft ridge gourd and protein-rich chana dal in an aromatic, spiced masala. Whether you’re cooking for your family or trying something new in your kitchen, this recipe is simple, nourishing, and absolutely delicious!
🛒 Ingredients
- 1 kg tori (ridge gourd), peeled and chopped
- 1½ cups chana dal (split Bengal gram), soaked for 1–2 hours
- 1 tsp methi dana (fenugreek seeds)
- Green chilies – as per taste, chopped
- Garlic – as per taste, crushed
- 2 medium onions – finely chopped
- 3 tbsp mustard oil
- Salt – to taste
- ½ tsp garam masala
- 2 tsp dhaniya (coriander) powder
- ½ tsp haldi (turmeric powder)
🍳 Method
Prep First
Finely chop the green chilies and onions. Crush the garlic using a mortar-pestle or grater. Ensure the chana dal has soaked well and is slightly softened.
Temper the Oil
Heat mustard oil in a deep frying pan until it starts to smoke lightly (this reduces its pungency). Add methi dana and let it sizzle until fragrant.
Build the Base
Add chopped onions, crushed garlic, and green chilies into the hot oil. Sauté on medium flame until the onions turn deep golden brown and caramelized.
Cook the Tori and Chana Dal Togethe
After the onions, garlic, and chilies have browned, add the chopped tori and the soaked chana dal directly into the pan. Mix well and sauté for a couple of minutes. Then cover and let it cook on low flame for 10–15 minutes, stirring occasionally. The tori will begin to soften, and the chana dal will absorb the flavors while partially cooking
Add the Spices
Once the tori and chana dal are nicely blended and semi-cooked, add salt, haldi, dhaniya powder, and garam masala. Mix thoroughly so the spices coat the sabji evenly. Simmer for another 10–15 minutes until the dal is cooked through but not mushy, and the oil starts to separate from the masala.
Final Simmer
Cover again and cook on a low flame for another 10–15 minutes, stirring occasionally. The dal should become tender but not mushy, and the tori should melt into the masala.
Ready to Serve
Once the oil begins to separate and the dish smells rich and flavorful, turn off the heat. Your Tori Chana Sabji is ready to be served hot.
🍽️ Serving Suggestions
Serve this rustic sabji with hot rotis, parathas, or even steamed rice for a wholesome weekday lunch. A side of fresh salad or homemade pickles makes it even more satisfying.
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