Ridge gourd which is called Vietnamese Luffe, is also known as Peerkangai in Tamil & thuria in Hindi. It is available all over India. It is high in dietary fibre. It also has iron, zinc, vitamin C & magnesium. It has thich ridged outer skin & soft spongy inside with seeds in the center.
There are a lot of recipes made out of ridgegourd. This is a very simple & tasty recipe i learnt from my mother. It goes well with rotis & rice.
Preparation Time: 15 mts Cooking Time: 20 mts Serves: 3-4
Ingredients:
Ridge gourd - 1/2 kg
Moong Dal - 1 cup
Jeera - 1/2 tsp
Turmeric powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Refined oil - 1 tsp
Salt - to taste
Green chili - 2 noSalt - to taste
Lemon (medium size) - 2 nos.
Chopped coriander leaves - 2 tbsp
Method:
In a kadai, dry fry the moongdal till it gives out a nice aroma. Wash it & keep it soaked in a little water for 15 mts. Cut the ridgegourd in to 1 inch cubes. Slit the green chillies. In a pressure pan add all these ingredients except the oil & jeera & pressure cook for 10 mts or 2 whistles. When the pressure is released, mix it all well with a ladle. Squeeze the juice of the 2 lemons. Heat the oil & fry the jeera in it. Season the dhal with the jeera. Garnish with the coriander leaves. Delicious ridgegourd dhal is ready.
Variations:
We can make this dhal without the ridgegourd also. We can also use chow chow (chayote) instead of ridgegourd. Chow chow will take a slightly longer time to cook.
Tips:
1) Choose the ridgegourd very carefully. It should be fresh with dark outer skin.
2) It should be soft when you press it.
3) Use of lemon & green chilies can be according to one's taste.
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