Cooked my humble musur dal or red lentil with ridgegourd . The tempering is a bit different from the regular one and that is the uniqueness of this dish. For a regular week night dinner, we just need some rice or roti with this Jhinge diye Musur Dal and a salad. If I can manage some fried fish with it, then it would become a full fledged bengali meal. I usually have some patol bhaja or begun bhaja as a side with dal bhat.
Ingredients for Jhinge diye Musur Dal
- Musur dal – 1 cup
- Jhinge or ridge gourd – 2
- Tomato – 2
- Onion – 1/2, chopped
- Kalo jire or nigella seeds – 1/2 tsp
- Mustard – 1/2 tsp
- Dry red chili – 1
- Salt, turmeric – as required
- Green chili – 2
- Oil for cooking
How to make Jhinge diye Musur Dal
Wash and soak the dal for 30 minutes. Peel the jhinge or ridge gourd and cut into cubes. Pressure cook the dal and ridgegourd with salt, turmeric and green chili.
Heat oil in a pan and temper it with kalo jire and mustard seeds. Add the dry red chili too.
When the masala emits nice aroma, add the chopped onion and tomato. Fry for 2 minutes.
Pour the boiled dal into the pan and mix well. Adjust the water. The dal tastes best when it is on the thicker side.
Boil for 5 minutes. Adjust the seasoning.
Serve with roti and salad.