I was introduced to this vegetable in Bangalore. It was one of my roommates Mom who cooked this for us on one of her trips. Although I dont have the exact recipe, I have tried to replicate it as much as I could. The lentils and ridgegourd are pressure cooked and then tempered.This is an easy dish and tastes good with rice, rotis etc.
Rigegourd : 300 gms
Moong Dal : 75-100 gms, soaked for 30 mins
To temper :
Oil : 2 tsp
Mustard : 1/2 tsp
Cumin : 3/4 tsp
Garlic : 3 medium cloves
Asafoetida : a fat pinch
Curry leaves : few
Shallots : 4-5 , chopped, optional
Tomato : 1, Large
Sambar powder : 1.5 tsp
Soak the Dal for about 25-30 mins in a pressure cooker. To this add the 250ml water, chopped ridgegourd. Pressure cook for 2 whistles.
Now heat a pan large enough to add the cooked ridgegourd mixture.
Add mustard and cumin seeds. Once they crackle add the shallots, garlic as well as the green chillies
Once the garlic is cooked add the tomatoes and cook. Add the sambar powder and stir for 30 seconds.
Now add the cooked Dal mixture. Add water for the required consistency.
Once it boils, check salt and remove off heat. Serve with Ghee.