Wednesday, March 31, 2010

Moong Dal with Ridgegourd

Serves: 6

Moong dal - 1/3 cup
Ridge gourd - 1 cup, cut into 1/2 inch cubes
Onion - 1 small, finely chopped
Tomato - 1 medium, diced
Cumin seeds - 2 tsp
Mustard seeds - 1 tsp
Oil - 2 tbsp
Green chillies - 4, slit lengthwise
Coriander leaves - 2 tbsp, finely chopped.

1. Pressure cook the moong dal with 1 cup of water and turmeric until the dal is completely cooked.
1. Heat oil in a medium pan until it is hot but not smoking. Add the mustard seeds and wait for them to crackle. Then add the cumin seeds and fry until their colour deepens.
2. Add the green chillies to the oil, and then the onions and fry until the onions turn brownish. Then add the tomatoes, reduce the heat to medium, add water if desired and cook until the tomatoes soften.
3. Add the chopped ridge gourd and cook on medium-high while stirring occasionally until the ridge gourd is cooked well. Add the cooked dal, mix well and heat for another 1-2 minutes. Garnish with the coriander before serving.

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