Monday, December 12, 2011

Spicy Peerkangai Dal / Spicy Ridge gourd Dal

Ridge gourd dal is one of my new found love.. I was just shopping at an Indian Grocery store when I stumbled upon fresh ridge gourd. I remember making masiyal, kootu or sambar out of it. So decide to try something new and the result was fabulous. A very spicy and yummy dal to go well with roti, rice or eat it just like that.


Yellow split Moong Dal - 1 cup
Cubed Ridge Gourd - 1 cup
Sambar Powder - 1 tbsp
Turmeric Powder - 1/4th tsp
Red Chilli Powder - 1/2 tsp (optional)
Asafoetida - A pinch
Salt - To Taste
Water - 2 - 2 1/2 cups

For the Tempering:

Olive oil - 2 tbsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Chana Dal - 1/2 tsp
Red Chilies - 3-4
Curry leaves - A few
Cilantro - For Garnishing


  • First, Take a pan and dry roast the Moong dal until it starts to turn light brown and a beautiful aroma emanates from it.

  • In a pressure cooker or pressure pan, heat oil and do the tempering with mustard seeds, urad dal, chana dal, curry leaves, asafoetida and dry red chillies.

  • Add the cubed ridge gourd pieces to it and cook the vegetable for about 5 minutes on low heat.
  • Then add turmeric powder, red chilli powder and salt. Mix it all well.
  • Now add the Sambar powder and mix well.
  • Then add the dry roasted moong dal and water and pressure cook for about 2-3 whistles.
  • Spicy Ridge Gourd Dal is ready to be served.
  • Enjoy it hot as a lentil soup or with hot Roti's.

  • Adding red chilly powder and dry red chillies are optional. If you need more spicy dal, you can add these or else you can exclude them.
  • You can substitute Ridge gourd with any other vegetable such as Tindora, gourd or just tomatoes.
  • Adding more curry leaves, cilantro and asafoetida enhances the taste.
  • Adjust the water accordingly and prepare it in any consistency you prefer, be it thin or thick.
  • Enjoy the dal..