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Ridge Gourd Moong Dal Curry

6 Mar

Beerakaya Pesarapappu Kura


Ridge Gourd 1 medium
Split Moong Dal 1 cup
Garlic 5 pods
Green Chiles 3
Coconut (grated) 2 tbsps
Red Chile Powder 1/2 tsp
Turmeric Powder 1/2 tsp
Salt to taste


Urad Dal 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Asafoetida a pinch
Broken Red Chiles 3
Curry Leaves 5
Oil 1 tbsp

Method of preparation:

Remove ends, scrape, wash, remove skin and chop ridge gourd into small pieces.
Leave little bit of skin on for light crunch if you wish.
Remove stems, wash and slice green chiles.
Peel and lightly mash the garlic pods.

Wash and boil moong dal in enough water until its just cooked.
Strain the cooked moong dal and keep aside.

Heat oil in a wok, add mashed garlic and all talimpu ingredients in order.
When dal changes color, add green chiles, ridge gourd pieces and salt.
Cook covered until ridge gourd becomes soft but not mushy.
Then add cooked moong dal, red chile powder, turmeric powder and stir fry for a minute or two.
Stir in freshly grated coconut.
Serve ridge gourd moong dal curry hot with steamed rice.

Don’t overcook moong dal.