Moong Dal & Ridge Gourd Recipe – Authentic Indian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Moong Dal & Ridge Gourd Recipe – Authentic Indian Comfort Food

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for years – Moong Dal and Ridge Gourd. It’s the kind of dish my nani (grandmother) used to make, and it always feels like a warm hug in a bowl. It’s simple, healthy, and incredibly flavorful. Trust me, this one will quickly become a favorite!

Why You’ll Love This Recipe

This Moong Dal and Ridge Gourd recipe is more than just a meal; it’s a little piece of home. It’s light yet satisfying, perfect for a weeknight dinner or a comforting lunch. Plus, it’s packed with nutrients and comes together relatively quickly. If you’re looking for a delicious and healthy Indian dish that isn’t too complicated, you’ve found it!

Ingredients

Here’s what you’ll need to make this delightful dish:

• 2 tablespoons moong dal (yellow split lentils) – about 30g
• 200-250 grams ridge gourd (turai), peeled and chopped
• 1.5 tablespoons peanut oil – about 22ml
• 1 medium onion, chopped
• 1 green chili, finely chopped (adjust to your spice preference!)
• 4-5 garlic cloves, minced
• 1 pinch turmeric powder – about 1/4 tsp
• 1 pinch asafoetida (hing)
• 0.25 cup fresh grated coconut – about 30g
• 2 tablespoons coriander leaves, chopped – about 10g

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Moong Dal: Types and Soaking Tips

I prefer using split moong dal (yellow moong dal) for this recipe, as it cooks faster and has a lovely texture. You can also use whole moong dal, but you’ll need to increase the cooking time. Soaking the dal for about 30 minutes in hot water helps it cook evenly and become nice and soft. Don’t skip this step!

Ridge Gourd (Turai): Selection and Benefits

Look for ridge gourds that are firm, dark green, and free of blemishes. Ridge gourd, also known as turai in Hindi, is a fantastic vegetable. It’s low in calories and rich in fiber, vitamins, and minerals. It’s also known for its cooling properties, which is great, especially during warmer months.

Peanut Oil: Regional Variations & Substitutions

Peanut oil is traditionally used in this recipe, lending a lovely nutty flavor. However, you can easily substitute it with vegetable oil, sunflower oil, or even mustard oil (if you enjoy the pungent flavor!). In some regions, especially in South India, coconut oil is also used.

Asafoetida (Hing): A Key Flavor Component

Asafoetida, or hing, is a powerful spice with a unique aroma. Don’t let the smell put you off! It adds a wonderful depth of flavor to the dish. A little goes a long way, so just a pinch is all you need.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the moong dal thoroughly and soak it in hot water for about 30 minutes. This softens it up and reduces cooking time. After 30 minutes, drain the dal and set it aside.
2. While the dal is soaking, peel and chop the ridge gourd, onion, garlic, and green chili. Having everything prepped makes the cooking process so much smoother.
3. Heat the peanut oil in a pan over medium heat. Once hot, add the chopped onions and sauté until they turn translucent and slightly golden brown.
4. Add the minced garlic and sauté for another minute until fragrant. Be careful not to burn the garlic!
5. Now, add the chopped green chili, turmeric powder, and asafoetida. Give everything a good mix and sauté for about 30 seconds.
6. Add the chopped ridge gourd and the soaked moong dal to the pan. Pour in about ½ cup (120ml) of water and add salt to taste.
7. Cover the pan and let it simmer until the ridge gourd and dal are tender. This usually takes about 15-20 minutes. If the mixture becomes too dry, add a little more water.
8. Once everything is cooked through, stir in the grated coconut and chopped coriander leaves. Give it a final mix and serve hot with chapatis or rice.

Expert Tips

• Don’t overcook the ridge gourd! You want it to be tender but still hold its shape.
• Adjust the amount of green chili according to your spice preference.
• If you want a smoother texture, you can mash the dal and ridge gourd slightly after cooking.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder flavor, remove the seeds from the green chili or use a milder variety. For extra heat, add a pinch of red chili powder.
• Regional Variations (e.g., Maharashtra Style): My friend’s mother, who’s from Maharashtra, adds a touch of goda masala to this dish for a richer, more complex flavor. It’s amazing!

Serving Suggestions

This Moong Dal and Ridge Gourd is best served hot with freshly made chapatis or roti. It also pairs well with a side of yogurt or raita. A simple salad completes the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best way to prepare ridge gourd to reduce its sliminess?

Some people find ridge gourd a bit slimy. To minimize this, salt the chopped ridge gourd and let it sit for about 10-15 minutes before cooking. This draws out some of the moisture.

Can I use a different type of dal instead of moong dal?

You can! Toor dal (split pigeon peas) or masoor dal (red lentils) would also work, but they’ll have slightly different textures and cooking times.

What are the health benefits of combining ridge gourd and moong dal?

This combination is a nutritional powerhouse! Ridge gourd is low in calories and rich in fiber, while moong dal is a good source of protein and essential amino acids. Together, they provide a balanced and healthy meal.

Can this dish be made in an Instant Pot?

Absolutely! Sauté the onions, garlic, and spices in the Instant Pot using the sauté function. Then add the ridge gourd, dal, water, and salt. Pressure cook on high for 5-7 minutes, followed by a natural pressure release.

How can I adjust the amount of green chili for a milder flavor?

Simply remove the seeds from the green chili before chopping it, or use a milder variety of chili. You can also omit it altogether if you prefer no spice.