A light side dish of lentils with ridge gourd is sure to become a part of your everyday cooking. Dal is a beloved and versatile ingredient that I have attempted to create numerous recipes with. Also, this happens to be one of my favourites as it is easy to make and adds a lot of flavour while being extremely light. It is also a no onion and no garlic recipe.
What to serve with this dish?
A great accompaniment with white or matta rice. And as a side dish, it also pairs well with aloo paratha, roti or naan. Serve it alongside chettinad potato and rice for a soulful lunch.
How to prepare in three steps?
- Cook lentils with salt, turmeric and chilli powder.
- Cook ridge gourd with salt, turmeric and chilli powder.
- Mix lentils and ridge gourd and temper.
For another delectable vegetarian dish, check out my chana masala recipe here!
Lentils with Ridge Gourd
Ingredients
Instructions
-
Wash lentils 2-3 times and soak in 1 cup of water. Add 1/2 tsp salt, 1/2 tsp turmeric and 1/2 tsp chilli powder. Pressure cook until first whistle. Take off the flame. Open once the pressure is released.
-
Meanwhile, in a saucepan, take ridgegourd and add 1/4 tsp salt, 1/4 tsp turmeric and 1/4 tsp chilli powder. Add 1/4 cup of water and cook until ridge gourd is soft. To cook ridge gourd, first bring it to a boil on a medium high flame, then cover and simmer until ridge gourd is soft. Open the lid and stir in between, making sure there's enough water and ridge gourd is not sticking to the bottom of the pan.
-
Check if the lentils are cooked. If not, cook on low flame covered for 5-8 minutes.
-
Once lentils and ridge gourd are cooked, mix both and bring it to a boil.
-
Add split green chillies and adjust the salt.
-
Now to temper, heat ghee and add cumin, pepper, chillies and curry leaves. Pour over the lentil and ridge gourd.
-
Add lime juice and serve warm.
Note
Ridge Gourd - Choose tender and fresh ridge gourd.
