Recipe for Peerkangai Paruppu Masiyal – Ridge Gourd Dal. Everyday dal recipe made with mashed ridge gourd, tomatoes and spices. Recipe with step by step pictures and video.
Here are some of the things you can buy online for making this recipe
Kuzhambu Milagai Powder
3 Liter Pressure Cooker
Hard Anodised Kadai
Potato Masher
Here is the video of how to make Peerkangai Paruppu Masiyal – Ridge Gourd Dal
Here is the recipe for making Peerkangai Paruppu Masiyal – Ridge Gourd Dal
Add washed toor dal to a pressure cooker. Add in the turmeric powder and the little oil. The little oil will help the dal from not foaming up while cooking. Otherwise the boiling water will spew out of the cooker creating a mess. Add in the water. Cover the pan and cook the dal for 10-12 minutes / approximately 4 whistles. Remove from heat and wait for the pressure to settle on its own. Open the cooker and mash the dal well. Set aside.
Heat oil in a pan and add in the fenugreek seeds. Add in the garlic, green chillies and the shallots. Saute till the shallots are soft.
Once the shallots are soft, add in the tomatoes and the peeled, cut ridge gourd. Add in the salt. Add in a teaspoon of kuzhambu milagai powder and the coriander powder. Add in a small piece of tamarind. Saute for a couple of minutes.
Note: Do not throw away the ridge gourd peels. Store the peels and you can make one of the recipes below.
Peerkangai Thol Thogayal, Ridge-gourd peel chutney for rice
Peerkangai Thol Chutney Recipe
Cover the pan with a lid and cook for 5-7 minutes until the tomatoes are mushy.
Gently mash the mixture with a potato masher. Add in 3/4 cup of water.
Add in the jaggery. Add in the coriander leaves at this stage and mix well to combine.
Add in the cooked dal and let the dal simmer for 2-3 minutes.
Tempering the peerkangai paruppu masiyal
Heat oil in a pan and add in the garlic. Cook on a low flame. Let the garlic get roasted to lite brown in colour. Add in the mustard seeds, cumin seeds and asafoetida. Let the mustard seeds crackle. Add in the red chillies. Let the chillies fluff up. Add the tempering to the dal.
Mix well. Serve the dal with rice or roti. I usually add a little ghee to the rice as pappu always needs a little ghee love treatment.
Peerkangai Paruppu Masiyal – Ridge Gourd Dal
- Prep Time: 10m
- Cook Time: 30m
- Total Time: 40m
- Yield: 4 servings 1x
Description
Recipe for Peerkangai Paruppu Masiyal – Ridge Gourd Dal. Everyday dal recipe made with mashed ridge gourd, tomatoes and spices. Recipe with step by step pictures and video.
Ingredients
For Cooking the Toor Dal
1/2 cup toor dal
1.5 cups water
1/2 teaspoon turmeric powder
1/4 teaspoon Indian sesame oil
For the Peerkangai Paruppu Masiyal
1 tablespoon Indian sesame oil
1/4 teaspoon fenugreek seeds
5 cloves country garlic – small garlic
2 green chillies
1/4 cup Indian shallots, sliced
3 cups ridge gourd, peeled and diced
2 tomatoes, diced
1 teaspoon salt
1 teaspoon kuzhambu milagai powder
1 teaspoon coriander powder
1/2 gooseberry sized tamarind
3/4 cup water
1/2 teaspoon jaggery
2 sprigs coriander leaves
Tempering the Peerkangai Paruppu Masiyal
2 teaspoon Indian sesame oil
6 cloves country garlic – small garlic
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon asafoetida
3 gundu chillies
Instructions
Add washed toor dal to a pressure cooker. Add in the turmeric powder and the little oil. Cover the pan and cook the dal for 10-12 minutes / approximately 4 whistles. Remove from heat and wait for the pressure to settle on its own. Open the cooker and mash the dal well. Set aside.
Heat oil in a pan and add in the fenugreek seeds. Add in the garlic, green chillies and the shallots. Saute till the shallots are soft. Once the shallots are soft, add in the tomatoes and the peeled, cut ridge gourd. Add in the salt. Add in a teaspoon of kuzhambu milagai powder and the coriander powder. Add in a small piece of tamarind. Saute for a couple of minutes.
Cover the pan with a lid and cook for 5-7 minutes until the tomatoes are mushy. Gently mash the mixture with a potato masher. Add in 3/4 cup of water. Add in the jaggery. Add in the coriander leaves at this stage and mix well to combine. Add in the cooked dal and let the dal simmer for 2-3 minutes.
Tempering the peerkangai paruppu masiyal
Heat oil in a pan and add in the garlic. Cook on a low flame. Let the garlic get roasted to lite brown in colour. Add in the mustard seeds, cumin seeds and asafoetida. Let the mustard seeds crackle. Add in the red chillies. Let the chillies fluff up. Add the tempering to the dal. Mix well. Serve the dal with rice or roti. I usually add a little ghee to the rice as pappu always needs a little ghee love treatment.
Keywords: peerkangai paruppu masiyal
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