Rajastani Rassewali Moth Curry and Ridgegourd/ tomato Curry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Lunch, Dinner
Cuisine: Indian
Serves: 4-6
Ingredients
  • 1 cup moth daal - wash and cook it for 3 whistles or in pan until cooked about 90 percent (https://www.amazon.com/Dwaraka-Organic-Moth-Bean-Lentil/dp/B07C6XGWDT)
  • 1 large Ridgegourd - peel, take seeds out and cut to one inch cubes
  • 1 medium onion, cubed
  • 2 large tomatoes, halved
  • 3-4 tbsp olive oil or veg oil
  • 1 tsp cumin seeds
  • 2 pinches asafoetida
  • 1 tbsp minced garlic
  • 1 tsp ginger paste
  • 2 green chillies, finely cut
  • 1 tsp plain chili powder ( hot)
  • 1 teaspoon coriander powder
  • ½ tsp cumin powder
  • 1 tbsp salt
  • 1 tsp garam masala
  • cilantro
Instructions
  1. Use a slow cooker, instant pot, Pressure cooker, whatever you have on hand.
  2. I use my pressure cooker.
  3. Wash the moth daal, soak for an hour. Cook it in a pressure cooker with 4 cups of water for about 3 whistles. Let the pressure settle, Open the lid, drain the water, save it for rasam or soups, and set aside the daal.
  4. Grind the onion and tomato to a puree. Set aside.
  5. In the same pressure cooker, add 4 ttbsp of oil. Let it get hot, add the cumin seeds, asafetida. Add garlic and ginger, saute on low heat for a minute. Add the onion tomato puree and saute on medium to low heat for a couple of minutes. Add the chili powder, coriander powder, cumin powder, turmeric powder and salt. Keep sauteeing and cooking until the raw smell of the onion goes away. You will see that the mixture thickens and the oil floats a little bit. At that time add 4 cups of water. Add the ridgegourd, the cooked daal,garam masala and check for salt, mix well.
  6. Cover with the lid and pressure cook it again for just one whistle. Let it settle and open. Toss in some cilantro.
  7. Serve with rotis.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2021/09/17/rajasthani-rassewali-moth-curry/