Easy and delicious dal made with ridge gourd and moong dal (petite yellow lentils). When made in an
Also called heerekayi tovve in Kannada or beerakaya pappu in Telugu, this South Indian dal is creamy, mildly spiced, and very common in South-Indian households.
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Why you will love this recipe?
- This ridge gourd dal is easy to make and ready in less than 30 minutes.
- It is naturally gluten-free and vegan.
- This yellow dal is versatile and can be paired with steamed rice or can be enjoyed as a hearty soup.
Ingredients
Moong dal: I use moong dal (yellow lentils) to make this dish; however, you may choose to make it with toor dal too (pigeon pea).
Ridge gourd: Also known as heerekayi in Kannada and turai in Hindi, this is the key ingredient of this dish.
See the recipe card for the full list of ingredients and quantities.
Step-by-step instructions
Step 1: Grind together the ingredients of masala paste (coconut, green chili, ginger, black pepper, and cumin seeds) into a smooth paste. Set it aside (images 1 and 2).
Step 2: Set the
Step 3: Next, add oil to the IP and add mustard seeds. Add dried chili, thing, and curry leaves. Saute for a few seconds (image 5).
Step 4: Wash the dal thoroughly and add it to the inner pot (image 6). Also, add ridge gourd, tomatoes, turmeric, salt, and the ground masala paste (images 7 and 8).
Step 5: Add 5 cups of water and mix well (image 9). Set the
Step 6: Do a natural pressure release for 10 minutes, then do a quick release. Open the lid. Add the lemon juice and cilantro (images 11 and 12).
Expert Tips
Select fresh and tender ridge gourd to make the dal. Peel the thick ridges and keep the skin intact. If you peel the entire skin, the ridge gourd will melt when cooked.
Moong dal can be replaced with toor dal or chana dal in this recipe. In that case, pressure cook for 8 minutes instead of 5 minutes.
Recipe FAQs
You can pair it with steamed rice and any side dish of your choice along with papad and sun-dried curd chilli. This dal also tastes good with red rice.
Yes. Follow this recipe and pressure cook for two whistles.
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Recipe card
Ridge Gourd Moong Dal (Instant Pot)
Equipment
Ingredients
- 1 large ridge gourd
- 1½ cup moong dal
- 1 large tomato chopped
- 1 teaspoon turmeric powder
- Salt to taste
- ½ lemon or lime
- 2 tablespoon cilantro
- 5 cups water
For masala paste
- ½ cup coconut fresh or frozen
- 1-2 green chili or as per taste
- Small piece ginger
- 1 teaspoon cumin seeds
- ½ teaspoon black pepper
- ½-1 cup water
For tempering
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- ½ teaspoon fenugreek seeds
- 1-2 dry red chili
- 1 sprig curry leaves
- ½ teaspoon asafetida hing
Instructions
Prep
- Wash the ridge gourd and remove the thick ridges, keeping the skin intact. Cut into large cubes and set them aside.
- Grind together the ingredients of masala paste (coconut, green chili, black pepper, and cumin seeds) into a smooth paste using ½ to 1 cup of water. Set it aside.
Making the dal
- Set the Instant Pot on saute mode. Add moong dal and dry roast it for 2 minutes. Take the roasted dal out of the pot and wash it well.
- Next, add oil to the IP and add mustard seeds.
- Add dried chili, fenugreek seeds, hing, and curry leaves. Saute for a few seconds.
- Add the dal, ridge gourd, tomatoes, turmeric, and salt.
- Add the ground paste and 5 cups of water.
- Mix well and secure the IP lid.
- Set the Instant Pot to pressure cook mode on high pressure for 5 minutes.
- Do a natural pressure release for 10 minutes, then do a quick release.
- Open the lid. Add the lemon juice and cilantro.
- Serve hot with rice.
Jacqui says
I love that this is not only vegan but also gluten free!
Natalie says
Simple and delicious to prepare meal for the whole family, thanks!
nancy says
love that this is a vegan recipe and GF