Turiya Mag Ni Dal

Ingredients:
Ridge gourd - 3 cups (peeled and diced)
Moong dal - 1/3 cup
Ginger-green chilli paste - 1 1/2 tsp.
Turmeric powder - 2 pinches
Lime juice - few drops
Grated coconut - 2 tbsp.
Salt (to taste)
Sugar - 1/4 tsp.
Coriander leaves - 1 tbsp.
Oil

To temper:
Mustard seeds - 3/4 tsp.
Cumin seeds - 1 tsp.
Asafoetida - a pinch

Method:
Soak moong dal in warm water for 30 minutes to 1 hour. After 1 hour, drain the water and keep the dal aside. Heat oil in a pan and add the tempering ingredients. When the mustards splutter, add moong dal and 1/4 of water or required water. Cook the dal without any mushiness. Now add the diced ridge gourd, ginger- green chilli paste, turmeric powder, salt and sugar. Cover and cook for a few minutes. When the ridge gourd releases water (at this stage, the veggies get tender) remove the lid and continue cooking till the water dries up. Stir gently or else the ridge gourd would get mushy. When the water dries up, add the grated coconut and coriander leaves.
Add lime juice and serve immediately. Serve with roti or rasam rice.
Adapted from Tarla Dalal

Sent off to "Flavours of Gujarat" event hosted by simply.food.

Posted in: Gujarati Cuisine, side dish