Description
Ridge gourd cooked with split green gram (Moong dal / Pachai Paruppu) to make a semi thick lentil gravy. Tastes good as a side with Meen kuzhambu, Kara kuzhambu or Vatral Kuzhambu varieties or even goes well when mixed with rice with a drizzle of ghee.| Ingredients | |
|---|---|
| 1 no | Ridge gourd |
| ½ cup | Split green gram |
| 1 no | Onion (diced) |
| 1 no | Green chili |
| 2 clove | Garlic (crushed) |
| 1 pinch | Turmeric |
| 1 no | Dry red chili |
| ¼ tsp | Mustard |
| ¼ tsp | Split black gram |
| ¼ tsp | Cumin seeds |
| 6 nos | Curry leaves |
| 2 pinch | Asafoetida powder |
| ½ tsp | Salt (or to taste) |
| 2 tsp | Oil |
Instructions
Wash and peel the Ridge gourd skin off. Chop the inner soft tissue into small pieces and keep aside, either discard the peel or make Ridge Gourd Peel Chutney out of it. Soak split green gram in water for at-least 1/2 hour, wash drain and keep aside. Now take a heavy sauce pan, add 2 cups of water, green gram with chopped onions, green chilies, turmeric and garlic. Cover and cook of 10 to 12 minutes over medium flame. Add in the chopped ridge gourd pieces and cook covered for another 6 minutes or until the veggie is cooked through. Heat oil in a small pan splutter mustard, cumin seeds, split black gram dry red chili and curry leaves. Add this to the simmering dhal along with salt and asafoetida and switch off. Serve hot with rice and choice of curry.
Notes
This recipe serves 3 to 4 people.
Tempering with ghee gives good flavour.
