Ridge gourd dal


Commander's of Penmai
Oct 12, 2017
Ingredients needed

Ridge gourd -1/2 kg (1 1/2 cup heaped)
Tur dal - 1/4 cup
Split yellow green gram/Moong dal - 1 tbsp
Turmeric powder - 1/4 tsp
Salt as required

For the Tadka/Seasoning

Ghee - 3 tsp or (1 tsp oil + 2 tsp ghee )
Mustard seeds- 3/4 tsp
Cumin/Jeera seeds -1 tsp
Urad dal (split) - 3/4 tsp
Whole black peppercorns - 4-5
Red chilli - 1
Hing - a pinch
Green chilli -1 finely chopped
Ginger - 1 tbsp peeled and finely chopped
Garlic - 3-4 cloves minced (optional)
Curry leaves - a sprig


Wash, peel the skin and chop ridge gourd into medium sized pieces.

Pressure cook tur dal + moong dal till soft and mushy. Check out how to cook dal if required. (Note - you can skip moong dal and use 1/3 cup of tur dal, if preferred). Mash dal well and keep it aside.

Keep all the ingredients needed for seasoning ready. Finely chop garlic, green chilli and ginger.


Cook chopped ridge gourd in less water adding salt and a pinch of turmeric powder till soft.

Add cooked dal, needed water and bring it to boil on medium heat. You can add water to adjust the consistency of the dal as required.

Heat ghee in a pan, add mustard seeds, cumin seeds and whole black pepper, when mustard seeds splutters, add urad dal, red chilli and hing.

When dal turns golden brown, add ginger, garlic, green chilli and curry leaves. Saute for a few minutes and pour it over the dal. Check for salt.

Serve piping hot with rice or roti. It tastes awesome with both rice and phulkas or chapati.

Variations (with onion and tomato) - After sauteing ginger, green chilli and garlic, add finely chopped onion (1 small onion). Saute until onion turns light brown. Then add 1 small finely chopped tomato. Saute until tomatoes turn mushy. Then add to the dal.


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