Reminder: wash your hands before you start cooking
Ingredients:
Rice:
1/2 cup Rice
1.5 cups Water
Ridge gourd curry:
1 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
2-3 Curry leaves
1 tsp Ginger chili paste
1/2 tsp Turmeric
1 tbsp Cilantro diced
1 Ridge gourd / Turiya cubed
2 tbsp Moong dal / Split Mung beans
1 Tomato (small) diced
2 tbsps Peas
Water as needed
Salt to taste
Optional
A pinch Asafoetida
1 tsp Cumin Coriander powder
1 tsp Red chili powder
I use these ingredients & method for making curries with different vegetables. For example, in this recipe I swap ridge gourd with bottle gourd.
Type:
Warm
Prep Time:
15 mins
Cooking Time:
30 mins
Cuisine:
Indian
Method:
Wash the moong dal and let it soak in water while you get the other things going.
Get the rice going. Cooking time varies depending on the type of rice used.
Wash rice 2-3 times and drain the water.
Add 3 times the water as rice
Cook on medium gas for 10 - 15 mins checking whether it is cooked.
Drain excess water
While rice is cooking, after step 2 above, get started on the curry. Use a small pressure cooker or instant Pot. If you don't have either you could cook this in a regular pot. It will take longer to cook the daal.
Warm oil in the Instant Pot / Cooker / Pot.
Add mustard seeds and once they start sputter add cumin seeds, asafoetida, curry leaves.
As soon as the cumin seeds start to brown (less than 30 secs), add turiya / ridge gourd, peas, daal, tomato, salt, ginger chili paste, turmeric and stir.
Add water, it should be enough to cover all ingredients (water line is above the ingredients; the more the water, the runnier the curry)
In an Instant pot, pressure cook on high for 15 minutes. If using a pressure cooked 3-4 whistles should be enough. If cooking on open flame, partially cover the pot, stir occassionally it may take 15-20 mins.
Check on the rice and drain the water. Typically both will cook under 15 mins each.
Meal is ready!