Peerkangai Masiyal | Ridge Gourd Lentil Mash Curry from Tamil Nadu | Gluten Free and Vegan Recipe

Hi Supermoms,

Summer Vegetables have flooded the market and along with beetroot, there is ridge gourd every where. Unlike South India, we do not get ridge gourd through out the year. So whenever I find them , I try to make the best use of this tasty and healthy vegetable. Ridge gourd adds great flavour to sambar, kootu , masiyal and chutneys.

'Masiyal' means 'to mash' in Tamil. As the name suggests, the ridge gourd is almost mashed and incorporated with the dal. A very delicious curry that can be enjoyed with steaming hot rice and melted ghee.

I have earlier shared North Arcot Style Senai kizhangu Masiyal Recipe with all of you. I am sure you will love it.

Peerkangai Masiyal Recipe :

Preparation time : 10 minutes

Cooking time : 20 minutes

Serves : 4

1 cup = 250 ml cup

Special Vessel : Earthern vessel or Pressure cooker.

Note : The taste of the masiyal is best when you cook ridge gourd and dal in an earthern vessel.

Ingredients :

4 small size ridge gourds( peeled and sliced)

1/2 cup pigeon peas/tuvar dal

1/4 teaspoon turmeric powder

3-4 green chillies ( slit length wise)

1/2 - 1 teaspoon sambar powder ( adjust spice according to taste)

2 cups water

juice of half a lemon

salt to taste

For tempering :

2 teaspoons oil ( coconut oil or sesame oil)

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds/jeera

pinch of asafoetida

1 sprig of curry leaves ( optional)

Method :

1. In an earthern pot add the water, ridge gourd, dal , turmeric powder, green chillies, sambar powder , salt and cook over low flame till the dal and ridge gourd are well cooked.