This masiyal goes very well with piping hot steamed rice, some poppadoms and ghee. Or you can always make some Potato Okra Curry to go along with it. This recipe is just as forgiving as any other south indian recipe. You can easily double the ingredients, make it with or without garlic or use ghee instead of oil for tempering.
Prep Time: 10 mins
Cook Time: 30 mins
Serves 2 to 3
Allergy Info: Vegan, Soy Free, Nut Free
Course: Accompaniment for rice
Pigeon peas ( toor dal) 1/3 c
Ridge gourd 2 medium peeled and cubed
Garlic 4 to 5 cloves smashed lightly
Green chilies 6 slip lengthwise
Turmeric powder a pinch
Oil 1 tbsp
Mustard seeds 1 tsp
Curry leaves a sprig
Salt to taste
Hing a small pinch
Coriander leaves 2 tbsp chopped finely
Juice of 1 lemon
Pressure cook the toor dal with turmeric along with 1 c of water till mushy.
Once done, drain water and mash the dal thoroughly. You can use the drained water to make lemon rasam.
Heat oil in a pan.
Pop the mustard seeds, add hing, curry leaves and green chilies next.
Once the green chilies begin to turn white, add the garlic cloves and cook till they turn a light brown.
Add the ridge gourd next and cook till wilted.
Now, add mashed dal and salt and mix well.
Simmer for 2 to 3 mins on medium flame.
Once done, garnish with coriander leaves.
Let it cool a bit.
Once cool, add the lemon juice and mix well.
Serve hot with rice and any curry of your choice.
1. If you find the number of chilies mentioned to be too much, dont worry as the lemon juice will balance the spice in the stew.
2. You can use ghee or clarified butter in the place of oil in this recipe.
3. Feel free to toss a shallot or two along with the garlic for a different version.