• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Spicytamarind
  • Recipes
  • Meal Plan
  • Diets
    • Gluten-free
    • Eggless Cakes and Cookies
    • Grain-free
    • Refined Sugar-free Desserts
    • Festival Food
    • Vrat/Fasting Food
    • Vegan
  • Collection
    • Indian Pickle Recipes
    • Indian pizza recipes
    • Deepavali or Diwali recipes
    • Durga puja recipes
    • Ganesh Chaturthi Recipes and Festival Meal Plans
    • Holiday Season Baking
  • Ingredients
  • Basics
    • Spice blends
    • Homemade Rice Flour
    • Homemade Butter
    • How to make Ghee
    • How to make thick yogurt (curd or dahi) at home
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Meal Plan
  • Diets
  • Ingredients
  • Collection
  • Basics
  • Spice blends
×

Home » Lentils/Dal » Ridge Gourd dal

Ridge Gourd dal

Published: Oct 13, 2016 · by Shilpa · Leave a Comment

Jump to Recipe Jump to Video
Ridge gourd dal or heerekayi tovve is an easy dal made with moong dal and ridge gourd

Ridge gourd dal (heerekayi tovve) step-by-step recipe with video and photos.

Jump to:
  • About this recipe
  • Ingredients
  • Bonus
  • Step by step instructions
  • Recipe card
Ridge Gourd Dal

To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video

Ridge Gourd Dal

About this recipe

Ridge gourd dal is a simple and healthy dal made with moong dal (yellow lentils) and coconut. ‘Tovve’ is essentially any dal cooked without sambar or rasam powder. This tovve is ready in no time as moong dal cooks really quickly. As a child, heerekayi tovve or ridge gourd dal was an inviting change from the regular sambar and rasam.

This tovve is made during festivals and served as the first course. But what also excites me is the chutney that I make the next day with ridge gourd peel. I haven’t seen a better form of best out of waste really.

Ingredients

Moong dal: I use moong dal (yellow lentils) to make this dish; however, you may choose to make it with toor dal too (pigeon pea)

Ridge gourd: Also known as heerekayi in Kannada and turai in Hindi, this is the key ingredient of this dish

Tomato: This is an optional ingredient but I highly recommend using it.

Coconut: I use freshly grated coconut in this dish. I grind coconut, green chilli, and cumin seeds together and add them to the dal. You may replace fresh coconut with desiccated coconut, in which case grind it using warm water.

Ghee: I always use ghee in making any lentil dish, like dal, sambar, rasam. I highly recommend using ghee and not replacing it with oil.

Spices: Main spices I use to make the tempering are mustard seeds, cumin seeds, dry red chilli, hing, and curry leaves.

To make ridge gourd dal (heerekayi tovve), I dry roast moong dal (hesaru bele), and then wash it. I boil it with salt and turmeric powder until almost done. Then I add peeled and chopped ridge gourd, tomatoes, and coconut masala base, and let everything cook completely. I prepare tempering in ghee with whole spices and pour it over the dal. I then finish it off with coriander leaves and lemon juice.

Make the dal and reserve the peel for a lip-smacking ridge gourd peel chutney.

Click here for more dal recipes.

Bonus

This dal is:
- absolute comfort food
- very easy to make and uses minimal spices
- ready in no time as moong dal cooks quickly

Step by step instructions

1. Grind together coconut green chilli, and cumin seeds

2. Dry roast the moong dal and wash thoroughly. Boil in a thick bottom pan along with turmeric powder, salt, and water

3. When the dal is almost done, add the ridge gourd, tomatoes, and ground paste. Cover and cook completely

4. Prepare tempering in ghee and pour over the dal

5. Turn off the flame and add coriander leaves and lemon juice

Recipe card

Ridge gourd dal (Heerekayi tovve)

Ridge gourd dal or heerekayi tovve is an easy dal made with moong dal and ridge gourd
5 from 2 votes
Print Recipe Pin Recipe
Course Side Dish
Cuisine Indian, Karnataka
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Ingredients
  

  • 2 medium ridge gourd
  • 1 cup moong dal
  • ½ teaspoon turmeric powder
  • 1 tomato chopped
  • Salt to taste
  • 2-3 green chilli or as per taste
  • 2-3 tablespoon coconut grated
  • ½ teaspoon cumin seeds
  • ½ lemon
  • A handful coriander leaves

For tempering

  • 2 tablespoon ghee
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon split black gram (urad dal)
  • 1 dry red chilli
  • 5-6 curry leaves
  • A generous pinch asafoetida (hing)

Instructions
 

  • Wash and peel the ridge gourd. Cut into cubes
  • Grind together coconut, green chilli and ½ teaspoon cumin seeds. Set aside
  • Dry roast the moong dal and wash thoroughly. Boil in a thick bottom pan along with turmeric powder, salt, and water
  • When the dal is almost done, add the ridge gourd, tomatoes, and the ground paste. Cover and cook completely
  • To make the temper, heat ghee in a small pan. Add mustard seeds and let it splutter. Add the dry red chilli, cumin seeds, urad dal, curry leaves, and asafoetida. Remove from flame and pour over the tovve
  • Turn off the flame and add coriander leaves, and lemon juice
  • Serve hot with rice

Video

Notes

  • Don’t over roast the moong dal as this will take more time to cook
  • Save the peel of ridge gourd to make chutney (Click here for recipe)
Nutrition Facts
Ridge gourd dal (Heerekayi tovve)
Amount Per Serving
Calories 98 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 4mg1%
Sodium 37mg2%
Potassium 40mg1%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 1g1%
Protein 6g12%
Vitamin A 161IU3%
Vitamin C 16mg19%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @spicytamarind or tag #spicytamarind!

Click here to watch ridge gourd dal web story.

« Sabbasige Soppina Palya (Dill stir-fry)
Bottle Gourd Dal (Bengali Lau dal) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Namaste. My name is Shilpa. Born and brought up in the colourful, beautiful country India, I now reside in Melbourne with my family Read More…

Malabar spinach chutney step-by-step recipe with photos. About this recipe Malabar spinach chutney is an easy and delicious chutney made with Basella alba (basale soppu). Also called 'basale soppu' chutney in Kannada, it is very popular in coastal regions of Karnataka. This delicious chutney can be served with a South Indian breakfast. It can also...

Read More

Ragi bread step-by-step recipe with photos. About this recipe Ragi bread is a healthy and delicious bread made with finger millet flour and bread flour. This millet bread slices well and is perfect for sandwiches or toast. The ragi flour not only adds a unique flavour but also adds a lovely colour to the bread....

Read More

Sprouted ragi flour step-by-step recipe with video and photos. About this recipe Ragi is a gluten-free grain that is associated with several health benefits. Finger millet has gained immense popularity over the last few years and is widely used. I use it regularly not just in traditional dishes, but also for making cookies, bread, etc....

Read More

Footer

  • Privacy Policy
  • Disclaimer
  • About
  • Contact

COPYRIGHT © 2022 SPICYTAMARIND.COM.AU