Ridge Gourd Moong Dal (Instant Pot)
Easy and delicious dal made with ridge gourd and moong dal (petite yellow lentils). When made in an Instant Pot, this vegan and gluten-free dahl is ready in less than 20 minutes, with just 5 minutes of hands-on time. Pairs well with steamed rice and any curry of your choice.
Servings: 6
Calories: 217kcal
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.
Video
Notes
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.
Nutrition
Calories: 217kcal | Carbohydrates: 35g | Protein: 14g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 30mg | Potassium: 129mg | Fiber: 6g | Sugar: 2g | Vitamin A: 382IU | Vitamin C: 16mg | Calcium: 40mg | Iron: 3mg