Ridge Gourd is also known as Ribbed Gourd, and it makes a particularly lovely dal. It is a simple dal recipe that perfectly accompanies rice and roti. It is also very good with curd rice. This is a dish loved in Tamil Nadu.
The recipe is one of Meenakshi Ammal‘s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Ridge Gourd Dal | Peerklankai Paruppu
2 cups ridge gourd, peeled and cut into small pieces
0.5 cup green gram dal (mung dal) or red gram dal (toor dal), cooked until very tender and disintegrating
sea salt to taste
0.25 tspn turmeric powder
8 curry leaves
coriander leaves, for garnish
2 tspn ghee
2 Indian dried red chillies or 2 fresh green chillies, slit
Wash the peeled and cubed ridge gourd and simmer in 50 ml water with sea salt and turmeric powder until tender. If there is excess water, drain it until almost dry.
Add the cooked dal and asafoetida. Pinch the curry leaves and add. Mix well, bring to a simmer and cook for 2 or 3 minutes. Remove from the heat.
Make a tadka by heating the ghee, adding the mustard seeds and allowing them to pop. Add the chillies, saute for a few moments, then pour the ghee and spices over the dal.
Garnish with coriander leaves.