Name: Jhinge diye Bhaja Muger Dal (Ridge Gourd - Split Green Gram Curry - Bengali Style) recipe by Bethica Das at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 1/2 cup split moong dal (Green gram), dry roasted & soaked for 30 minutes; 2 cups turai (Ridge gourd), cut into roundels; 1 tbsp. mustard oil; 1 tsp. cumin seeds; 1" cinnamon stick; 2-3 green cardamoms; 4-5 cloves; 1 tsp. ginger, grated; salt to taste; 1/2 tsp. turmeric powder; 1-2 green chilies; 1 tsp. ghee; 2 tbsp. coriander leaves, chopped

ABOUT Jhinge diye Bhaja Muger Dal (Ridge Gourd - Split Green Gram Curry - Bengali Style) RECIPE

This is no restaurant style dish. Just a simple and traditional homemade dal recipe with turai / ridge gourd thrown in. This is a 'no-onion-no garlic' recipe. I just did a tempering of ginger, whole garam masala and cumin seeds and finished off with coriander leaves and ghee for some flavour.

Ingredients Serving: 4

1/2 cup split moong dal (Green gram), dry roasted & soaked for 30 minutes
2 cups turai (Ridge gourd), cut into roundels
1 tbsp. mustard oil
1 tsp. cumin seeds
1" cinnamon stick
2-3 green cardamoms
4-5 cloves
1 tsp. ginger, grated
salt to taste
1/2 tsp. turmeric powder
1-2 green chilies
1 tsp. ghee
2 tbsp. coriander leaves, chopped

Instructions

Pressure cook the dal and the chopped turai in 1 1/2 cups water and turmeric powder for 4-5 whistles.
Heat oil in a pan and temper with cumin seeds, cinnamon, cardamoms and cloves.
Add the grated ginger and saute for a few seconds. Then add the boiled dal, salt and green chilies. Simmer on low flame for 2-3 minutes.
When done, add ghee and coriander leaves. Mix well. Serve with plain steamed rice and a dash of lime juice.

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