This is very simple dish which my mother-in-law always prepared, she always prepared the basic type of this which was very quick and easy for a fast life, it is absolutely tasty and very delicious with hot rice, spoonful of Ghee and more molaga (upperi/salted chillies/uppu menasinakaayi). When I started cooking I slightly altered by using vegetables in it. Here goes the Recipe
RIDGE GOURD TOVVE
1/4 cup of Moong dal/Hesaru Bele/Paitham parup
1 Large Ridge Gourd
1tbsp channa dal/Kadale Bele/Kadalai parup
1tbsp Urad dal/Uddina Bele/Ulundu parup
1tsp Mustard seeds/saaseve/Kadag
1 sprig curry leaves/Karibevu/karivepilai
1 tsp Cumin seeds/jeerige/seeragam
2 red chillies
A pinch of Asafoetida
Salt to taste
To Powder: 1 tsp pepper, 1 tsp cumin seeds
- First scrape the skin out of the Ridge Gourd and cut them into cubes cook them separately with 1 and 1/2 cup water, Once cooked drain the water and use the same water with extra 1 cup and cook Moong dal in a Pressure cooker up 2 whistles.
- Or the easiest method to save time what I do is, Take 2 cups of water cook Moong dal with the vegetable in a pressure cooker for 2 whistles.
- For seasoning, take a Kadai, heat a tbsp of oil add mustard seeds, once they splutter add channa, urad dals, chillies , jeera and add them to the dal-vegetable.
- Add the coarsely powdered pepper and cumin seeds to the sambhar which really gives a good flavour with a pinch of asafoetida
- Add washed curry leaves and cook them all in the stove for 5 to 6 minutes
- Serve this sambhar with hot rice or with chapati
Variations: some people do not prefer to eat pepper, they can omit the powder and just add the seasonings, my Mom-in-law always cooked it with just 1 or 2 Tomatoes, you can do this with chow-chow, cucumber, Dudhi (Bottle Gourd), Snake Gourd etc.,
Leave a Reply