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.
Video Making of Peerkangai Masiyal | Ridgegourd Masiyal
Notes:
- Some Ridgegourds are really bitter. It will always be a good choice to peel a little skin and taste it to see if it is bitter or not before buying.
- We can make this using tamarind also. Once we cook the toor dal and veggie, we can boil the tamarind juice along with salt and hing and add the cooked dal and veggie and finally temper with mustard, curry leaves and broken red chili
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