Moong Dal with Ridge Gourd (Turai Dal Curry)

Ingredients

• Ridge gourd - 2 cup
• Moong dal (yellow) - 1/4 cup
• Onion - 1/4 cup
• Ginger-green chili paste - 1 tsp
• Turmeric powder - 1/4 tsp
• Cumin seeds - 1/4 tsp
• Asafoetida - 1 pinch
• Red chili powder - 1 tsp
• Garam masala - 1/4 tsp
• Oil - 1 tsp
• Salt
• Coriander leaves - 2 tbsp

Instructions

1. 1Peel and chop the ridge gourd and finely chop the onion; rinse the moong dal under running water until the water runs clear.
2. 2In a pressure cooker, combine the moong dal, chopped onion, ridge gourd, ginger-green chili paste, turmeric powder and 2 cups of water; close the lid and cook for 2-3 whistles or until the dal is tender.
3. 3When the pressure has dropped and it is safe to open, uncover the cooker and give the dal a gentle stir to break up any lumps.
4. 4Heat 1 tsp of oil in a small pan over medium heat until it shimmers, then add the cumin seeds and asafoetida and cook until the seeds crackle and become aromatic.
5. 5Add the red chili powder and garam masala to the pan and fry briefly to release their aroma, then immediately pour this tempering over the cooked dal.
6. 6Add salt, bring the dal to a gentle simmer, and cook for 5-7 minutes so the flavors meld and the ridge gourd softens a little.
7. 7Garnish with coriander leaves and serve hot with roti or chapati; optionally, squeeze a little lemon over each serving for a bright finish.