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ridge gourd dal

Ridge Gourd Dal

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine Indian
Servings 2 people

Ingredients
  

  • 1/2 cup moong dal (yellow, split)
  • 1 medium ridge gourd
  • 1 teaspoon ginger juliennes
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon ghee
  • pinch asafoetida
  • 1/2 teaspoon cumin seeds
  • 2 sticks cinnamon
  • 2-3 green chillies chopped
  • 1 small onion thinly sliced
  • 1/4 teaspoon red chilli powder optional
  • 1/2 teaspoon garam masala powder optional
  • fresh coriander for garnish
  • lemon wedges

Instructions
 

  • Wash the moong dal well. Drain and soak it in warm water for 15-20 minutes.
  • Meanwhile, get the rest of the ingredients ready.
  • Using a good peeler, peel only the sharp ridge portion of the gourd. Do not peel the entire green skin. That can be left intact.
  • Slice the gourd vertically and cut each half into a small dice.
  • Bring 1 cup of water to boil in a medium saucepan, along with the ginger and turmeric.
  • Drain the soaked moong dal and add it to the water in the pan along with the chopped ridge gourd.
  • Season with a pinch of salt, and allow this to cook for 8-10 minutes until the dal is soft and the vegetable is also cooked but not mushy.
  • While the dal is cooking, prepare the tempering.
  • Heat ghee in a small pan. Sprinkle asafoetida and stir quickly, adding the rest of the ingredients - cumin, cinnamon, green chillies and onions. Fry on a high flame for 4-5 minutes, until onion is slightly brown. Stir in the red chilli powder and garam masala if using. Transfer this tempering over the cooked dal + ridge gourd. Season with salt, around 1/2 teaspoon and simmer for 1-2 minutes, thinning with 2-3 tablespoons of water if required.
  • Garnish with fresh coriander and serve with steamed rice and a wedge of lemon.