RIDGEGOURD-ROASTED MOONG DAL

INGREDIENTS:

 

Ridge gourd	1 large
Moong dal	1 cup
Onion	1 small finely chopped
Tomato	1 large finely chopped
Ginger	1-inch piece - chopped
Green chili	1-2
Salt	As per taste
Turmeric powder	¼ tsp
Red chili powder	½ tsp + ¼ tsp
Oil	1 tbsp
Ghee	½ tbsp
Cumin seeds	1 tsp
Mustard seeds	1 tsp
Asafetida	¼ tsp
Garam masala powder	¼ tsp
Coriander leaves	2 tbsp chopped

 

METHOD:

Roast yellow moong dal in kadai on med-low flame to light golden-brown color. Transfer to a bowl and wash the moong dal clean and add fresh water to keep the dal soaked.

Peel the ridges of gourd and scrape the skin lightly. Cut the ridge gourd to small cubes.

In a pressure cooker, add roasted moong dal, ridge gourd pieces and cook for 3-4 whistles until gourd is tender and dal is mashed.

Heat 1 tbsp oil in a kadai, add mustard seeds, ginger and green chilli. When seeds sizzle, add onions and saute for 3-4 mins.

Add tomatoes and again saute till mushy. Add salt, turmeric powder and ½ tsp red chili powder. Cook until oil separates.

Now add the mashed dal and gourd. Mix well and adjust the consistency of dal by adding ½ cup lukewarm water. Let the dal to boil for 3-4 mins and then remove from heat.

In a small tadka pan, heat ½ tbsp ghee. Add cumin seeds and as the cumin seeds splutter, add ¼ tsp red chili powder, ¼ tsp asafetida and ¼ tsp garam masala powder. Mix well and add the tadka to the dal. Don’t allow the spices to burn or turn brown in color.

Garnish with chopped coriander leaves.

Serve warm with rotis/rice.