Tuesday, July 10, 2012

Moong dal with ridge gourd curry

A south indian curry/kootu which makes way to the table atleast once a week at my place.This month's MM ingredients came the same day when i was making this curry and so I thought with my short weekend break in line i knew i wouldn't be able to make anything else so I thought i'd post this yummy curry.

We usually make this curry and its served with curry and rice or just curd rice.Easy comfort food which goes well with chapatis and rice equally well.I was in a real hurry taking these pictures and i think they are just decent to be posted!

We even loved it with our morning dosas!

You need
Ridge gourd/peerkanga 1 medium sized peeled and diced
Moong dal 1 cup soaked for 10 minutes
Onions 1 large finely sliced
Tomato 2 medium cubed
Turmeric powder 1/4 tsp
Salt to taste
Oil/ghee 1 tablespoon
Mustard seeds 1 tsp
Curry leaves 1 sprig
Red chillies 1 or 2

To be ground into a fine paste
Coconut 2 tablespoons
Garlic pods 3
Green chillies 1
Pepper corns 1 tsp
Cumin seeds 1 tsp

  • Cook the soaked dal and ridge gourd in a pressure cooker with the tomatoes and salt to taste.
  • Heat oil in a pan, add mustard seeds, red chillies and curry leaves and let the mustard seeds pop.
  • Now add onions and fry well,when the onions go translucent add the cooked dal and ridge gourd mixture.Allow this to simmer well.
  • Add the ground coconut pepper paste and check for salt.Add turmeric powder and allow to simmer well.

  • Serve hot with plain rice, chapatis or even dosas.

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