Jhinge diye Bhaja Mooger Dal (Split Moong Dal with Ridge Gourd)


  • Split and Husked Moong Dal – 100 gms
  • Ridge Gourd or Jhinge – 1 nos
  • Asafetida or Hing – 1 pinch
  • Cumin Seeds or Jeera – ½ tsp
  • Bay Leaf – 2 nos
  • Dry Red Chilli – 2
  • Green Chilli – 2
  • Mustard Oil – 4 tsp
  • Ginger Paste – 1 tsp
  • Sugar – 1 tsp
  • Turmeric Powder – ½ tsp
  • Salt – To taste


  1. Peel ridge gourd and cut into big chunks. Wash and drain excess water. Keep aside.
  2. Dry roast moong dal. Wash them under water. In a pressure cooker boil the dal adding some salt and turmeric powder.
  3. Heat 2 tsp oil in a kadai and sauté ridge gourd adding some salt. Take out from wok and keep aside.
  4. Add some more oil in kadai. Temper the oil with asafetida and cumin seeds.
  5. Add bay leaf, dry red chilli and ginger paste. Sauté for a while.
  6. Now add boiled dal and sautéed ridge gourd.
  7. Add sugar cover and cook till ridge gourd is cooked through.
  8. Adjust salt. Serve hot with steamed rice.

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