Goes well with Kara Kuzhambu, vathakuzhambu, Vendhaya kuzhambu
Peerkangai Masiyal, a simple and easy to make stew with the richness of toor dal and ridge gourd. There are no complicated procedure for this stew, yet simply delicious. Most of us use ridgegourd to make the conventional stew like using moong dal and cooked ridgegourd and we grind coconut with jeera and red chili and add it to the cooked dal and ridgegourd. That is the conventional way of making any stew like cabbage, cucumber, snake gourd etc.
For most of the masiyal, we either cook the veggie with tamarind juice and add spices and tempering or we just cook the dal and veggie and finally add tempering and lemon juice. For Senai masiyal, we cook the dal and senai together mash it and bring it boil and add tempering and finally adding lemon juice. We will be cooking the ridgegourd and dal in pressure cooker that saves us time than open pan cooking. Also, once cooked, its just the tempering process and final touch of lemon juice.
Pressure cooking Process
Take a vessel. Add cubed ridgegourd along with turmeric powder and salt and pressure cook. Also pressure cook the dal and mash it nicely. Add cooked ridgegourd with mashed dal and set it aside
Heat oil in a pan. Add mustard seeds and allow it to sputter. Add slit green chili, curry leaves and grated coconut. Fry the coconut till light brown and switch off the flame
Take the cooked dal and veggie along with 1/2 Cup of water in a vessel and keep in flame and bring it to boil. Add tempered ingredients and give a mix
Switch off the flame and allow it to cool for 5 mins and then squeeze 1/2 lemon and give a final stir
Yummy Peerkangai (Ridgegourd) Masiyal is all ready to serve!