Ingredients
- Gilki (ridge gourd), peeled & chopped: 2 medium-sized
- Chana dal (split Bengal gram), soaked for 30 minutes: 1/2 cup
- Onion, finely chopped: 1 medium
- Tomato, finely chopped: 1 medium
- Ginger-garlic paste: 1 teaspoon
- Green chilies, finely chopped: 1-2
- Cumin seeds (jeera): 1 teaspoon
- Turmeric powder (haldi): 1/2 teaspoon
- Coriander powder (dhania powder): 1 teaspoon
- Red chili powder: 1/2 teaspoon (adjust to taste)
- Garam masala: 1/2 teaspoon
- Salt: to taste
- Oil or ghee: 1 tablespoon
- Water: 1 cup (adjust as needed)
- Fresh coriander leaves, chopped: for garnish
Instructions
Wash, peel, and chop the ridge gourd into small pieces.
Soak chana dal in water for 30 minutes. Drain before cooking.
Heat oil in a pan or pressure cooker. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Stir in ginger-garlic paste and green chilies. Sauté for a minute until fragrant.
Add tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook until the tomatoes turn soft.
Add soaked chana dal and mix well. Cook for 2-3 minutes.
Add the chopped ridge gourd and 1 cup of water. Mix everything well.
Close the lid and cook for 2 whistles on medium heat. Let the pressure release naturally.
Cover and simmer for 15-20 minutes, stirring occasionally, until the chana dal is cooked but not mushy.
Once cooked, add garam masala and mix well. Simmer for another 2 minutes.
Garnish with fresh coriander leaves.
Serve hot with roti, chapati, or steamed rice.
Servings: 2
Notes
For a thicker consistency, mash a few chana dal pieces after cooking.
For extra flavor, add a dash of lemon juice before serving.
