Ridge Gourd in Yellow Split Dal Gravy (Peerkangai Masiyal)

Peerkangai or Torai or the Ridgegourd is an excellent summer vegetable. Like any other gourd, it is low in cholestrol and is an excellent source of fibre. The vegetable is cooling for the body too. It cooks easily and can be used in a variety of ways including its skin, which is used to make spicy dips.

Ridge gourd cubed 1 whole gourd
Cooked yellow-split dal (moong) 5 tbsps
Cooked toovar dal 1-2 tbsps
Green chillies 1-2 (for spice)
Cooking oil 1 tbsp
Curry leaves, a few sprigs
Finely chopped ginger 1 tsps
Mustard seeds 1 tsp
Asafoetida 1 tsp
Fenugreek 1 tsp
Salt to taste
Juice of lime 
Finely chopped coriander 1 tbsp

1. Pressure cook the dals for 4-5 whistles and set aside.
2. Boil the ridge gourd for 3-4 minutes and set aside. 
   Note: Don't pressure cook this gourd since its soft texture will make it mushy.
3. In a wok, heat the cooking oil and splutter mustard seeds, ginger, curry leaves, green chillies, asafoetida and fenugreek seeds.
4. Add the dal and dilute it for the required consistency with water. Let it simmer.
5. Add the gourd and cook for another 10 minutes.
6. Add salt to taste.
7. Remove from the burner and garnish with juice of lime and coriander.

You can serve this gravy with rotis or rice.


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