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.
Servings: 4 Cooking Time: 15
2 1/2 cups ridge gourd, peeled and cut into 1-inch
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
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
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