Ridgegourd Dal (Peerkangai Masiyal)
Fresh ridge gourd cooked with tamarind and toor dal for a simple, comforting South Indian side dish. Perfect with rice.
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Cooking tools:
- Potato masher
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Peeler
- Pot
- Saucepan
- Skillet
- Wooden spoon
- Mixing bowl
- Measuring spoon
- Stove
Ingredients
- 1 medium ridge gourd
- 1/2 cup cooked toor dal
- 1/4 cup tamarind extract (Optional substitute: 1 juicy lime/lemon )
- 2 green chilies
- 1 tbsp Salt
- 1/4 tsp Hing
- 2 tsp minced fresh ginger root
- 1 tbsp oil (to temper)
- 1 sprig fresh curry leaves
- a pinch of turmeric powder
- 1 tsp Mustard seeds
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