Ridge Gourd Skins with Moong Dal

Beera Pottu Pesara Pappu.

Ridge gourd is peeled and the skins are ground into paste. The ridge gourd skins mixture is then fried in tempered oil along with boiled moong dal. Serve ridge gourd skins with moong dal over plain steamed rice and dollop of ghee.
Makes: around 3 Servings of Ridge Gourd Skins with Moong Dal.

Ingredients:

Ridge Gourd 2 Large
Moong Dal 3/4 Cup
Green Chiles 3 – 4
Garlic 3 Cloves
Turmeric Powder 1/8 tsp
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel and slice the garlic cloves.
Refresh moong dal under water thoroughly.
Bring to boil few cups of water, add moong dal and boil till moong dal turns soft but not mushy.
Strain the moong dal and keep aside.

Lightly scrape, wash and remove ends of the ridge gourd.
Chop into 3 inch long pieces and eventually chop the skin off of the ridge gourd.
Chop the ridge gourd skins into small pieces.
Grind the ridge gourd skins into coarse paste using sufficient water (around 1 Cup).

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic cloves and green chiles.
Fry for a minute, add ground ridge gourd skins and fry till the mixture loses the bright green color.
Once the ridge gourd mixture is cooked, stir in strained moong dal, turmeric powder and salt.
Mix thoroughly and cook for a minute or two to evaporate any excess moisture.
Serve ridge gourd skins with moong dal over plain steamed rice and dollop of ghee.
Notes: Make sure moong dal is not over cooked.

Suggestions: If the moong dal is overcooked, make sure not to overcook once added to the pan else it becomes too mushy.
Variations: You can also try the same recipe with toor dal.
Other Names: Ridge Gourd Skins with Moong Dal, Beera Pottu Pesara Pappu.