| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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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
Ingredients
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Instructions
- Chop the peerkangai (ridge gourd) into cubes after lightly peeling along the ridges; mince ginger, finely chop green chilies, wash the curry leaves; gather tempering ingredients
- Soak and extract juice from a small lime-sized tamarind block; if using lime/lemon extract juice and keep ready
- Cook the ridge gourd pieces in tamarind extract, and little bit of the salt and turmeric; if using lemon juice, cook the ridge gourd in water
- Ridge gourd cooks pretty quickly, about 7-8 minutes, try not to overcook. When cooked to an al dente texture, add the cooked, mashed dal and simmer for a few minutes; add the remaining salt
- While the dal and the vegetable is cooking, heat the oil for tempering and add the mustard seeds when hot
- Add the ginger, green chilies, curry leaves and hing to the oil
- Pour over the dal+ridge gourd, and simmer for a few minutes
- If using lemon/lime juice instead of tamarind extract, add it now and turn off the heat
Recipe Notes
This masiyal is best served with steaming hot rice, and a little bit of melted ghee, and a spicy side such as fried potato, plantain curry. Or papad. It tastes great just by itself as well! It's the ultimate comfort food for your soul as well!
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