Ridgegourd Dal (Peerkangai Masiyal)

Srilatha South Indian Leave a Comment

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Ridgegourd Dal (Peerkangai Masiyal)
A super simple dal and comfort food with minimal ingredients. Fresh and tender ridge gourd is cooked with tamarind extract and tempered in toor dal to make a satisfying light meal with rice.
Course Side dish, Sides
Cuisine South Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side dish, Sides
Cuisine South Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. 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
  2. Soak and extract juice from a small lime-sized tamarind block; if using lime/lemon extract juice and keep ready
  3. 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
  4. 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
  5. While the dal and the vegetable is cooking, heat the oil for tempering and add the mustard seeds when hot
  6. Add the ginger, green chilies, curry leaves and hing to the oil
  7. Pour over the dal+ridge gourd, and simmer for a few minutes
  8. 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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