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Ridge Gourd Dal

| March 17, 2013 Comment

ridge-gourd dal

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.

Cooking Tip

Be sure to taste the ridge gourd and make sure it’s not bitter.

Servings: 4
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

For Seasoning

  • 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


  1. 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.
  2. 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.
  3. Check the salt and simmer the ridge gourd dal until it comes to a boil.
  4. Serve the ridge gourd dal, hot, with rice and ghee or with roti.

Category: Dals and Soups

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