Ridge Gourd Dal is a simple lentil soup that can be made very quickly. This is a great soup for cold winter nights; serve this dal with hot, steaming rice or with Indian roti.
This is an easy pressure-cooker recipe.
Be sure to taste the ridge gourd and make sure it’s not bitter.
Cooking Time: 15 minutes
- 2 1/2 cups ridge gourd, peeled and cut into 1-inch pieces
- Turmeric powder, a pinch
- 1 cup moong dal (split mung beans)
- Salt to taste
- 3 tsp vegetable oil
- Asafoetida powder (hing), a pinch
- 2 tsp urad dal (split black gram)
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2 red chillies, cut into pieces
- 1/2 tsp red chilli powder
- 5-6 curry leaves
- Wash the moong dal a couple of times and cook it with 2 cups of water, along with the ridge gourd pieces, a pinch of turmeric, and 1/2 tsp oil in a pressure cooker for 3 whistles or about 7-8 minutes. Or, boil the ridge gourd pieces separately in a saucepan with 2 cups of water, some salt, and turmeric powder.
- In a small pan, heat oil for the seasoning. Add the asafoetida powder and urad dal and fry for a couple minutes. As the dal starts to turn golden brown, add the cumin and mustard seeds. When the seeds start to pop, add the red chilli pieces and fry for a few seconds. Add the curry leaves and chilli powder, and pour the seasoning over the ridge gourd dal.
- Check the salt and simmer the ridge gourd dal until it comes to a boil.
- Serve the ridge gourd dal, hot, with rice and ghee or with roti.
Category: Dals and Soups