Ingredients vegetarian 4 servings

• 1 Ridge gourd (peerkankai)-peeled and chopped with seeds
• 150gm split Yellow Moongdhal-cleaned well
• 1 onion -chopped
• 1 tomato-chopped
• 1 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp asafoetida powder
• 2 green chili-slit lengthwise
• 9 garlic pearls-peeled
• 1 1/2 tsp salt or salt to taste
• 3 whole red chillies
• 2 tbsp Coconut paste with 1/2 tsp cumin seeds and 1 small onion
• few curry leaves
• few coriander leaves
• 3 small onions-peeled and finely chopped
• 1/2 tsp mustard seeds
• 2 tsp refined oil
• 1 tsp ghee
• 700ml + 1 cup water

Directions

1. Take a microwave bowl,add 2 tsp refined oil,chopped small onions,mustard seeds, remaining(1/2 tsp) cumin seeds,whole red chillies and curry leaves.Microwave this on high for 1 min.
2. Take the bowl out and add cleaned moongdhal,chopped onion,chopped tomato,turmeric powder, asafoetida powder,green chilli, 1 tsp cumin seeds,few coriander leaves,salt and garlic pearls.
3. Measure 700 ml water and add it to the bowl.Mix them well and microwave them on high for 20 mins,stirring this once in 20th min.
4. Then take the bowl out,add ridge gourd pieces and 2 tbsp coconut paste and 1 cup water.
5. Microwave this on high for 18-20 mins more stirring this once in the 15th min.
6. Take the bowl out and sprinkle ghee on top and garnish with coriander leaves.
7. Now this tasty Ridge gourd Moongdhal Kuzhambu is ready to be served with rice or Indian breads or Idli.

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