Ridge gourd, Moong dal is delicious, South Indian dish that can supplyy good dietary fiber and protein.
Ingredients
1 lb. Ridge gourd
1 cup Moong dal
1 tbsp oil
1 tbsp ghee
1 tbsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
4-5 crushed red chilies
a pinch of hing
a few curry leaves
1/4 tsp or a pinch of turmeric powder
salt to taste
Preparation
Wash moong dal and add water just to the dal level or a little above the dal level. Let it soak for about 10 minutes in a shallow pan. Meanwhile Wash ridge gourd and peel it slightly at the ridges. Cut into small pieces and spread the pieces on top of the moong dal.
Procedure
Place this pan on your stove top and cook on low medium heat for 5 minutes. After 5 minutes check once. Give a stir and add a little water only if all the water is gone, and dal and vegetables are not cooked. Continue cooking for 3-4 minutes until they are cooked. Moong dal doesn't take too long to cook. Turn off the flame when it is cooked and let it cool down.
Tempering
Place a thick bottom pan on medium heat. Add 2 tbsp of oil or ghee and let it heat up. When the oil is hot add urad dal, mustard seeds and cumin seeds. Keep stirring. When the mustard seeds are spluttering add crushed red chili, hing/asafoetida, curry leaves and turmeric powder. Quickly add cooked dal and ridge gourd and give a quick stir. Add salt and mix it well gently without mashing the dal. Ridge gourd Moong dal/Beerakaya Pesara Pappuis ready. Serve it hot or room temperature with rice or chapati. If you are eating with rice, Majjiga Pulusu or Mukkala Pulusu or Menthi Majjiga will be a good combination with it.
Helpful Tips
Do not add any salt in the beginning. Add it in the last step only to get fluffy dal.
Do not add too much water at first as it gets mushy. You can always add later if you need.
If you want to peel the ridge gourd all the way, do not throw it. You can make a nice chutney with it.
Health Information
Moong dal is a good source of plant based protein. And it is easily digestible.
Ridge gourd contains good dietary fiber.
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1 lb. Ridge gourd
1 cup Moong dal
1 tbsp oil
1 tbsp ghee
1 tbsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
4-5 crushed red chilies
a pinch of hing
a few curry leaves
1/4 tsp or a pinch of turmeric powder
salt to taste
Preparation
Wash moong dal and add water just to the dal level or a little above the dal level. Let it soak for about 10 minutes in a shallow pan. Meanwhile Wash ridge gourd and peel it slightly at the ridges. Cut into small pieces and spread the pieces on top of the moong dal.
Procedure
Place this pan on your stove top and cook on low medium heat for 5 minutes. After 5 minutes check once. Give a stir and add a little water only if all the water is gone, and dal and vegetables are not cooked. Continue cooking for 3-4 minutes until they are cooked. Moong dal doesn't take too long to cook. Turn off the flame when it is cooked and let it cool down.
Tempering
Place a thick bottom pan on medium heat. Add 2 tbsp of oil or ghee and let it heat up. When the oil is hot add urad dal, mustard seeds and cumin seeds. Keep stirring. When the mustard seeds are spluttering add crushed red chili, hing/asafoetida, curry leaves and turmeric powder. Quickly add cooked dal and ridge gourd and give a quick stir. Add salt and mix it well gently without mashing the dal. Ridge gourd Moong dal/Beerakaya Pesara Pappuis ready. Serve it hot or room temperature with rice or chapati. If you are eating with rice, Majjiga Pulusu or Mukkala Pulusu or Menthi Majjiga will be a good combination with it.
Helpful Tips
Do not add any salt in the beginning. Add it in the last step only to get fluffy dal.
Do not add too much water at first as it gets mushy. You can always add later if you need.
If you want to peel the ridge gourd all the way, do not throw it. You can make a nice chutney with it.
Health Information
Moong dal is a good source of plant based protein. And it is easily digestible.
Ridge gourd contains good dietary fiber.
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