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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