Ingredients
- Ridge gourd (gilki), chopped: 1 cup
- Yellow moong dal: ½ cup
- Water: 2 cups
- Oil/ghee: 1 tablespoon
- Mustard seeds (rai): ½ teaspoon
- Cumin seeds (jeera): ½ teaspoon
- Green chili, chopped: 1
- Ginger, grated: ½ teaspoon
- Turmeric powder (haldi): ½ teaspoon
- Salt: to taste
- Red chili powder: ½ teaspoon
- Coriander powder: ½ teaspoon
- Asafoetida (hing): a pinch
- Lemon juice: 1 teaspoon
- Fresh coriander leaves, chopped: 1 tablespoon
Preparation
Wash and soak moong dal for 15 minutes (optional).
In a pressure cooker or pot, add moong dal, 2 cups of water, turmeric powder, and salt.
Cook for 2 whistles in a pressure cooker or 15 minutes in a pot until soft.
Heat oil/ghee in a pan. Add mustard seeds and cumin seeds.
Once they splutter, add green chili, ginger, and asafoetida. Sauté for 30 seconds.
Add chopped ridge gourd, red chili powder, and coriander powder.
Cover and cook for 5-6 minutes until soft.
Add the cooked moong dal to the pan and mix well.
Simmer for 3-4 minutes, adjusting water for desired consistency.
Turn off the heat, add lemon juice, and garnish with coriander leaves.
Serve hot with roti, rice, or as a light meal on its own.
Servings: 2
Notes
- For a richer taste, use ghee instead of oil.
- You can add tomatoes or onions for extra flavor.
- This dal is easy to digest and great for gut health.
