Heerekai Thovve is a creamy combination of Ridge Gourds and Moong lentils. This naturally vegan lentil gravy is a classic Karnataka style dish that you can enjoy with rice and Rotis alike.
P.S. This post holds a special place in this blog. This was the first recipe that I shared in 2011 when Tomato Blues was born.
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What is Heerekai?
Heerekai , called as Peerkangai in Tamil, Beerekaya in Telugu and Turai in Hindi, is a variety of gourd. A seasonal treasure during summers and monsoons, this local vegetable is a nutrition treasure trove.
Since it has a light spongy texture, it is often confused with the smooth gourd. But, the two are only similar.
We make so many dishes with Heerekai. Bajji, Dal, Chutney and this Thovve are some of those that are regulars in my family.
Ingredients
A beginner friendly recipe in every sense, this dish calls for some basic South Indian pantry staples, ridge gourds and moong dal.
- Tempering- using vegetable or coconut, some south Indian spices like mustard seeds along with Chana and Urad dal.
- Ridge Gourds- choose ones that are fresh and tender. Those that feel hard to squeeze are mature and fibrous. These eventually turn into winsome Loofahs if you have the patience to sun dry them.
- Moong Dal – is what adds creaminess and body to this dish. Oh and of course, the protein!
- Green chilis – for spice. Use Serrano peppers or bullet chilis for best results. Adjust the number according to your spice tolerance.
- Lemon juice- lends a refreshing tangy taste to this dal.
Thovve – Karnataka’s answer to Pappu
If you have ever visited an Andhra household, you would know how dear Pappu is to them. Pappu, in simple terms, means lentils or dal.
In a broad sense, Thovve is the equivalent of Pappu. Generally, Sambar and Huli are more popular in Karnataka and this simple gem of a recipe is like the underdog.
Variations
- You can use the same recipe and make different versions of Thovve. Other vegetables that work well here include bottle gourd, green tomatoes and zucchini.
- How about the Dal? – Masoor and Toor dal are amazing in this recipe too. You can also use a mix of all the three varieties.
Freezing, leftovers and shelf life
- Shelf life- this dal keeps well for 2 days in the fridge and for upto 4 weeks in the freezer.
- To freeze Ridge Gourd dal, transfer cooled dal to small 1 cup portion freezer-safe containers. Label and freeze.
- Thawing is easy- just let it thaw overnight in the fridge or over the countertop for 3 to 4 hours. The microwave is a quick alternative. Once thawed, reheat gently and serve.
- Like with all frozen food, please do not refreeze after thawing.
Recipe Notes
- If you cannot source fresh ridge gourds, frozen ones work brilliantly in this dish. You can find frozen ridge gourd in the freezer section in your Asian store or Indian grocery store.
- You can cook this recipe over the stove top, in a regular pressure cooker or using any electric pressure cooker that you have. I have used the Instant Pot here.
- The simmering step towards the end is crucial to getting the consistency right for this recipe. Please dont skip it.
- Lemon juice is best added here after the cooked dal has cooled down considerably. When added while the dal is hot, it tends to leave a bitter aftertaste.
- Garlic is generally not added in many households. Since we love its flavor, I have added it here. Feel free to skip it if you prefer no garlic.
Directions
Prep work
- Place the moong dal in a colander. Wash well. Transfer to a mixing bowl, add 2 cups water and let it soak for 20 mins.
- In the meantime, peel the ridge gourd and chop them into small chunks.
Instant Pot Ridge Gourd Dal
Place the inner pot into the Instant Pot. Plug in and press SAUTE mode on NORMAL. Set the timer to 10 minutes. Wait for the display to read HOT.
Add oil once the display reads hot. Allow it to heat up for 30 to 40 secs. When ready, add the mustard seeds and allow them to splutter.
Now, add the garlic, green chilis, cumin seeds and Chana Dal along with curry leaves and a dash of asafetida. Wait for the Dal to begin to brown and the chilis to blister.
Tip in the chopped and peeled ridge gourd and saute for 2 to 3 mins.
Once the gourd wilts down in volume, drain the soaked moong dal and add this to the inner pot along with water, salt and turmeric powder.
Stir to combine. Press CANCEL. Make sure that the sealing ring has been inserted properly into the lid. Close the Instant Pot.
Press PRESSURE COOK mode and set it on HIGH PRESSURE for 10 minutes. Allow the cooking cycle to complete and wait for the pressure to release naturally.
When the pressure releases, press CANCEL. Open the Instant Pot, mash the dal gently with a soup ladle.
Now, start the Instant Pot on SAUTE mode for 2 mins and allow the dal to simmer.
As soon as the Saute cycle is complete, wait for the Dal to become warm. Stir in the lemon juice and finish with chopped cilantro.
Heerekai Thovve
Equipment
- 1 six quart Instant Pot
Ingredients
- 400 grams Ridge gourd peeled and chopped
- 1/2 cup Moong dal
- 2 tsp coconut oil or any vegetable oil
- 1 tsp mustard seeds
- 1.5 tsp Chana Dal
- 2 garlic cloves sliced
- 10 curry leaves
- 1 tsp cumin seeds
- 1/8 tsp asafetida
- 2.5 cups Water
- 3/4 tsp turmeric powder
- 1.25 tsp salt or to taste
- 1.25 tbsp lemon juice
- 2 tbsp chopped cilantro
Instructions
Prep work
- Place the moong dal in a colander. Wash well. Transfer to a mixing bowl, add 2 cups water and let it soak for 20 mins.
- In the meantime, peel the ridge gourd and chop them into small chunks.
Instant Pot Ridge Gourd Dal
- Place the inner pot into the Instant Pot. Plug in and press SAUTE mode on NORMAL. Set the timer to 10 minutes. Wait for the display to read HOT.
- Add oil once the display reads hot. Allow it to heat up for 30 to 40 secs. When ready, add the mustard seeds and allow them to splutter.
- Now, add the garlic, green chilis, cumin seeds and Chana Dal along with curry leaves and a dash of asafetida. Wait for the Dal to begin to brown and the chilis to blister.
- Tip in the chopped and peeled ridge gourd and saute for 2 to 3 mins.
- Once the gourd wilts down in volume, drain the soaked moong dal and add this to the inner pot along with water, salt and turmeric powder.
- Stir to combine. Press CANCEL. Make sure that the sealing ring has been inserted properly into the lid. Close the Instant Pot.
- Press PRESSURE COOK mode and set it on HIGH PRESSURE for 10 minutes. Allow the cooking cycle to complete and wait for the pressure to release naturally.
- When the pressure releases, press CANCEL. Open the Instant Pot, mash the dal gently with a soup ladle. Now, start the Instant Pot on SAUTE mode for 2 mins and allow the dal to simmer.
- As soon as the Saute cycle is complete, wait for the Dal to become warm. Stir in the lemon juice and finish with chopped cilantro.
Notes
- Soaking the Moong dal helps in faster cooking. In general, adding salt to lentils while cooking hinders the cooking process. I recommend soaking to avoid this.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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