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Ridge gourd masala –Peerkangai masiyal


  • Tur Dal / moong dal – ½ cup
  • Ridge gourd _ ½ cup (cut into small pcs and boiled)
  • Lemon – 1nos
  • Cashew nuts – 6-7nos (soak and  grind)
  • Green chilly – 6 nos (split into two)
  • Ginger – ½” pc
  • Salt to taste
  • Hing – 1tsp

For Seasoning

  • Mustard seeds – ½ tsp
  • Urid dal – ¾ tsp
  • Curry Leaves- 1 string
  • Red Chilly – 2 no (make it two pcs)

For Garnishing

  • Cilantro/ coriander-1 tbsp (finely chopped)


  1. In a vessel make a paste of cooked dal and add salt, boiled ridge gourd and hing.
  2. In a Kadai, add the Oil, and add the seasonings one by one allow it to splutter.
  3. Add the green chillies fry it, add the above mixture.
  4. Allow the mixture to boil, add cashew paste to thicken the gravy and wait for 5-10 mins.
  5. Close the kadai the lid. Now switch off the stove.
  6. Add the lemon juice over the gravy.
  7. Garnish with fresh cilantro.

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