Ridge Gourd With Split Green Gram (Tori With Mung Dal)
|Ridge gourd||1⁄2 Kilogram, peeled and cubed|
|Split green gram||4 Tablespoon, picked washed (Soaked In Water For 15 Minutes)|
|Water||1 1⁄2 Cup (24 tbs)|
|Cooking oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm) (Peeled And Pounded Or Minced)|
|Tomatoes||2 Small, chopped|
|Green chilies||2 , chopped|
|Turmeric powder||1 Pinch|
|Cumin powder||1 Teaspoon|
Boil the dal in the water for about 8-10 minutes.
It should be tender but not fully cooked.
Drain the water and keep the dal aside.
In the larger pan, heat the oil and add to it the onion.
Fry till softened.
Add the garlic and fry for a minute more.
Add the tomatoes and chillies and fry till the fat separates.
Add the spices and salt and fry a few seconds more.
Add the vegetable, stir well, cover and cook for 8 minutes.
Add the dal, and sugar, cover again and simmer till the vegetable and dal have become soft.