Ridge gourd is known as peerkankai in tamil, beerkaya in telugu and tori or turai in Hindi. I have said several times that dal is my comfort food all year round and this dal is no exception. Whenever I buy Ridge gourd, mostly I end up preparing this dal. You can use the skin of this vegetable to prepare peerkangai thol thuvayal ( thogayal). Today let us learn how to prepare dal with ridge gourd.
How to make Ridge gourd Dal
Prep time - under 15 mins
Cook time - under 15 mins
Ridge gourd -1/2 kg (1 1/2 cups peeled and chopped)
Tur dal - 1/4 cup
Moong dal - 1 tbsp (or you can skip moong dal and use 1/3 cup of tur dal )
Turmeric powder - a pinch
Ghee - 3 tsp or (1 tsp oil + 2 tsp ghee )
Salt as required
Mustard seeds- 3/4 tsp
Cumin/Jeera seeds -1 tsp
Urad dal (split) - 3/4 tsp
Red chilli - 1
Hing - a pinch
Green chilli -1 finely chopped
Ginger - 1 tbsp finely chopped
Curry leaves - few
Wash, peel the skin and chop ridge gourd into medium sized pieces.
Pressure cook tur dal+ moong dal till soft and mushy. Check out how to cook dal if required.
Keep all the ingredients needed for seasoning ready.
Cook chopped ridge gourd in less water adding salt and a pinch of turmeric powder till soft.
Add cooked dal to it and bring it to boil. You can add water to adjust the consistency of the dal as required.
Heat ghee in a pan, add mustard seeds and jeera seeds, when it splutters, add urad dal, red chilli and hing. When dal turns golden brown, add ginger, green chilli and curry leaves. Saute for a few minutes and pour it over the dal. Check for salt.
Serve piping hot with rice or roti.
North Indian Thali (menu)
A delicious and simple North Indian Menu
Achar / Pickle (not in the pic)
Meet you all with more interesting recipes and tips.