Ridge Gourd Moong Dal Curry

6 Mar

beerakaya_moongdal
Beerakaya Pesarapappu Kura

Ingredients:

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

Talimpu:

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.

Notes:
Don’t overcook moong dal.

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3 Responses to “Ridge Gourd Moong Dal Curry”

  1. Mythreyee March 6, 2009 at 10:23 am #

    I am preparing this for my lunch today.

  2. MamaFaMi March 8, 2009 at 11:10 pm #

    Looks yummy!

  3. Sudeepta August 30, 2010 at 1:36 am #

    instead of adding the whole lot of masalas,only methi seeds can be put to oil and then dal and gourd are to be added,and just before removing from the heat,ginger paste and a pinch of sugar are to be added,its more of a bengali idea,but tastes yummy,I eat it often this way

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