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RIDGE GOURD MOONG DAL

TURAI MOONG DAL / SOUTH INDIAN STYLE RIDGE GOURD DAL

 பீர்க்கங்காய் பருப்பு குழம்பு / PEERAKANGAI KOOTU / PEERKANGAI PORICHA KUZHAMBU/ BEERAKAYA KOOTU / RIDGE GOURD KOOTU /TOORI DAL

This is an easy, one pot side dish for rice. Turai Moong Dal, also known as Turiya Mag Ni Dal, has a subtle sweetness that it gets from the ridge gourd (turai) itself. When combined with some spices and cooked along with the lentils it imparts a soft and tender texture to the palate

INGREDIENTS- 1 cup 250 ml

  • Ridge gourd – 500 grms [ 4 no ]
  • Moong dal – ¼ cup
  • Turmeric – ½ tsp
  • Sambar pwdr – 1 tsp
  • Coriander powder – 2 tsp
  • Red chilli powder – 1 tsp or as per taste
  • Onion chopped – 1 big
  • Tomato finely chopped – 2
  • Curry leaves – few
  • Oil – 2 tbsp
  • Mustard seeds – 1 tsp
  • Freshly grated coconut – ½ cup tightly packed
  • Rice flour – 2 tsp
  • Jeera – 1 tsp
  • Green chilli – 1
  • Salt to taste

METHOD

Grind coconut + rice flour + green chilli + jeera to a smooth paste by adding ½ cup water .

Wash and peel the skin of ridge gourd using a peeler.

Chop into small pieces as shown.

Heat oil in  a pressure cooker .Add mustard seeds and let it splutter .

Add onion + curry leaves. Saute till transparent.

Add tomato and saute till mushy.

Add red chilli powder + turmeric + coriander pwdr + sambar pwdr and give a nice mix.Stir fry for few seconds.

Add the chopped ridge gourd and saute for a minute.

Wash and add moong dal and mix well .

Add 1 ½  or 2 cup of water. Bring to a boil .

Add the coconut paste  and give a mix .

Pressure cook on  low flame for 2 whistle.

Once the pressure releases , open the cooker and give a mix .

  • If its too thick, add little hot water to adjust consistency . If  too thin, then boil for some time till thick.

Serve with rice or chapati . 

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