Ridge Gourd and Toor Dal Sabzi

Ingredients

• 2 units Ridge gourd (Peel ridges, chop into small pieces)
• 0.5 cup Toor Dal (Split pigeon peas)
• 2 teaspoons Oil (Divided use)
• 0.5 teaspoon Turmeric
• 1 medium Onions (Chopped)
• 4 units Garlic cloves (Crushed)
• 5 units Curry leaves
• 4 units Green chillies (Chopped)
• 1 pinch Hing (Asafetida)
• 1 inch Tamarind pulp (Soaked in warm water)
• 1 inch Jaggery
• 2 teaspoons Niger seeds powder
• 0.5 teaspoon Mustard seeds
• 0.5 teaspoon Cumin seeds
• 1 teaspoon Salt (Adjust to taste)
• 1.75 cups Water (Divided use)

Instructions

1. 1Rinse the toor dal thoroughly. In a pot, combine the dal with 1.5 cups of water, a pinch of turmeric, and 1 teaspoon of oil. Cover and cook until the dal is tender but not mushy. Set aside.
2. 2Peel the ridges of the ridge gourd, leaving some skin intact. Chop into small pieces.
3. 3Heat the remaining oil in a pan. Add mustard seeds and cumin seeds, allowing them to splutter.
4. 4Add curry leaves, crushed garlic, and onions to the pan. Sauté until the onions become translucent.
5. 5Incorporate chopped green chillies, turmeric, and hing into the pan. Sauté briefly before adding the chopped ridge gourd.
6. 6Add 0.25 cup of water to the pan. Cover and cook until the ridge gourd is tender, approximately 8 minutes.
7. 7Add the cooked toor dal to the pan with the vegetables. Stir to combine.
8. 8Add tamarind water, jaggery, salt, and niger seeds powder to the pan. Stir well, cover, and cook for a few more minutes. Serve hot with chapati.