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Ridge Gourd Peel Dal Curry

Ingredients

  • Ridge gourd peel remove ridges/ribs chopped (2 cups)
  • remove ridges/ribs chopped (2 cups)
  • Moong dal - half cup soaked (for 1 cup chopped peel ΒΌ cup moong dal.
  • Green chilies 1-2 chopped
  • Ginger 1 inch chopped
  • Salt to taste
  • Lemon juice 15-30 ml

Seasoning:

  • Red chilies mustard seeds, curry leaves

Instructions

  • Soak moong dal in water for half an hour.
  • Peel the ridgegourd and save the peels. Make sure you remove the ribs and discard.
  • Chop the peels.
  • Put 2 tablespoonfuls of oil and put a red chili. Then add mustard seeds. When they start spluttering, add chana dal, urad dal, jeera, turmeric, green chilies, ginger and curry leaves. Then add the chopped vegetable peels and salt to taste.
  • Cook on low to medium flame for about 5-8 minutes, add salt. When the peels are soft, add the soaked moong dal and cook for another 8- 10 minutes. When the dal is cooked rest for 10 minutes. Now add lemon juice.

Notes

When/What to serve with:
With chapati, white rice or cauliflower rice or can eat by itself as snack or in place of lunch.
Tips:
Important to take out the ribs. Otherwise, it will be very fibrous and stringy
Course: Main Course