Ridge Gourd Dal (Ghossale galnu Dal) - A very tasty, simple dal with jeera seasoning. Best combination with any Indian breads and rice of your choice !!!!
Serves: 2 - 3
For the dal:
Dal and water ratio is 1: 3 ( 1 cup dal + 3 cups water)
½ cup / 100 ml tur dal (Indian standard measuring cup of 100 ml / 4 oz capacity
300 ml water
1/2 teaspoon oil
1/2 teaspoon turmeric powder
For the dal:
Wash and soak dal in 300 ml water for 30 minutes. Add oil, turmeric powder (along with water in which dal soaked) and pressure cook for 20 minutes or until done / soft (reduce the heat to medium after 2nd whistle and cook for 15 minute). Switch off the heat. Allow the cooker to cool naturally. Open the lid. Blend dal well.
1 small size ride gourd (gossale), Wash, clean and remove the ridges from the ridge gourd ( ghosale ) and cut into thin slices or any other shape (or 1/2 – inch cubes)
2 slit green chillies
½ teaspoon salt (or to taste)
½ to ¾ cup hot water
Transfer cooked dal along with stock into a bowl and boil with ridge gourd pieces, slit green chilli, salt to taste. If the cooked dal is too thick in consistency, add ¾ cup hot water. If the dal is pouring in consistency, adjust with ¼ - ½ cup of hot water. Mix all the ingredients well. Cover with a lid and boil on a medium to low heat for 12 – 15 minutes until ridge gourd well cooked. Switch off the heat.
Final tadka (seasoning):
2 teaspoon oil
1 teaspoon jeera (cumin seeds)
4 curry leaves
Heat oil in a small pan / tadka pan. Add jeera and fry on a low heat until fragrant. Add curry leaves and fry until crisp. Pour the seasoning over dal and serve with rotis / rice …