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Peerkangai Masiyal

A rustic vegan curry made with ridge gourds and pigeon peas.
Course: Mains
Cuisine: South Indian


  • Pressure cooker


  • Pigeon peas toor dal ⅓ c
  • Ridge gourd 2 medium peeled and cubed
  • Garlic 4 to 5 cloves smashed lightly
  • Green chilies 6 slip lengthwise
  • Turmeric powder a pinch
  • Oil 1 tbsp
  • Mustard seeds 1 tsp
  • Curry leaves a sprig
  • Salt to taste
  • Hing a small pinch
  • To Garnish
  • Coriander leaves 2 tablespoon chopped finely
  • Juice of 1 lemon


  • Pressure cook the toor dal with turmeric along with 1 c of water till mushy.
  • Once done, drain water and mash the dal thoroughly. You can use the drained water to make lemon rasam.
  • Heat oil in a pan.
  • Pop the mustard seeds, add hing, curry leaves and green chilies next.
  • Once the green chilies begin to turn white, add the garlic cloves and cook till they turn a light brown.
  • Add the ridge gourd next and cook till wilted.
  • Now, add mashed dal and salt and mix well.
  • Simmer for 2 to 3 mins on medium flame.
  • Once done, garnish with coriander leaves.
  • Let it cool a bit.
  • Once cool, add the lemon juice and mix well.
  • Serve hot with rice and any curry of your choice.


1. If you find the number of chilies mentioned to be too much, dont worry as the lemon juice will balance the spice in the stew.
2. You can use ghee or clarified butter in the place of oil in this recipe.
3. Feel free to toss a shallot or two along with the garlic for a different version. 

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.


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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