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Sunday, October 27, 2013

RIDGE GOURD DHAL (PEERKANGAI DHAL)


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
Refined oil                           -    1 tsp
Salt                                     -     to taste
Green chili                           -    2 no
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.