Saturday, April 7, 2012

Ridge Gourd Dal-Peerkangai Dal Recipe

Ridge gourd is known as peerkankai in Tamil, beerkaya in Telugu and tori or turai in Hindi. 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 turai ki dal or ridge gourd dal following this easy recipe.

Ridge Gourd Dal-Turai ki dal

Turai Ki Dal-Ridge gourd Dal

Turai Ki Dal-Ridge gourd Dal

 Prep Time : 15 mins
 Cook Time : 15 mins 
 Serves: 3-4
 Recipe CategorySide Dish
 Recipe CuisineNorth Indian

   Ingredients needed

   Ridge gourd -1/2 kg (1 1/2 cup heaped)
   Tur dal - 1/4 cup
   Split yellow green gram/Moong dal - 1 tbsp
   Turmeric powder - 1/4 tsp
   Salt as required

   For the Tadka/Seasoning

   Ghee - 3 tsp or (1 tsp oil + 2 tsp ghee )
   Mustard seeds- 3/4 tsp
   Cumin/Jeera seeds -1 tsp
   Urad dal (split) - 3/4 tsp
   Whole black peppercorns - 4-5
   Red chilli - 1
   Hing - a pinch
   Green chilli -1 finely chopped
   Ginger - 1 tbsp peeled and finely chopped
   Garlic - 3-4 cloves minced (optional)
   Curry leaves - a sprig


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. (Note - you can skip moong dal and use 1/3 cup of tur dal, if preferred). Mash dal well and keep it aside.

Keep all the ingredients needed for seasoning ready. Finely chop garlic, green chilli and ginger.


Cook chopped ridge gourd in less water adding salt and a pinch of turmeric powder till soft.

Add cooked dal, needed water and bring it to boil on medium heat. You can add water to adjust the consistency of the dal as required.

Heat ghee in a pan, add mustard seeds, cumin seeds and whole black pepper, when mustard seeds splutters, add urad dal, red chilli and hing.

When dal turns golden brown, add ginger, garlic, 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. It tastes awesome with both rice and phulkas or chapati.

Variations (with onion and tomato) - After sauteing ginger, green chilli and garlic, add finely chopped onion (1 small onion). Saute until onion turns light brown. Then add 1 small finely chopped tomato. Saute until tomatoes turn mushy. Then add to the dal.

North Indian Thali (Lunch Menu)

North Indian Lunch
A delicious and simple North Indian Menu


Ridgegourd dal
Rice /chawal
Tindora subzi
Dahi /curd
Achar / Pickle (not in the pic)

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  1. thats a lovely looking dal recipe. thanks for sharing.

  2. dal is looking perfect. I never get tired of any kind of dal.

  3. very healthy recipe.. i like dal recipes.. thanks for sharing..

  4. That was really yummy... Ur thali makes me hungry...

  5. The north indian thali looks so tempting and I love the idea of peerkangai in dal...but only thing that scares me off is that the vegetable is very sweet sometimes but its a definite recipe to try. I'll let you know how I liked it once I try this recipe. Jayanthi (

  6. Healthy recipe and well showcased/served !

  7. wow delicious and comfort recipe,luks yum...


  9. Super comforting dal,would love simply with rice and papads..

  10. Thali looks inviting and the dal sounds very comforting!

  11. Nice dal curry..tempting thali :)

  12. lovely thali and i love this dal too! We make it sometime...

  13. well , you have explained every thing clearly thanks for every thing ...!!!

  14. I tried this n my toddler loves it .... Thank u ☺

  15. It would be more easier for beginners like me if you are more specific as to the measurement of the cup .(For dal )

    1. I have given cup measurements. I use these standard measuring spoons and cups for all my recipes.

  16. I like most of your recipies... confidently can try them.. thank you..

  17. In the line 'When dal turns golden brown,' is it mentioned about dal or seasoning ?

    1. Thariq - I am mentioning about the urad dal in the seasoning in that paragraph.


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