Thin masoor dal with rice in the hot season is a Bengali favourite. Add ridge gourd to this simple dal and the flavour improves many times over. Made with few spices and in little time, the easy dish is both tasty and healthy.

Ridge gourd helps keep the body cool, bringing comfort in the heat, while masoor dal is rich in protein that meets the body's nutritional needs. Dal made with the two is full of flavour and nutrition. Cooked with little oil and few spices, it is healthy for everyone from children to the elderly.

For those who avoid heavy, spicy food on hot days, masoor dal with ridge gourd can easily find a place on the lunch menu. Light but nutritious food keeps the body fresh. Here is how to make it.

First wash the masoor dal well. Boil it in a pressure cooker or pot with salt, turmeric powder and enough water. Meanwhile, peel the ridge gourd and cut it into small pieces. Heat oil in a pan and fry chopped garlic until light golden. Add chopped onion and fry until soft. When the onion is well fried, add chopped tomato and cook until it breaks down and blends with the spices. Add the boiled dal, green chillies and the cut ridge gourd to this mixture.

If needed, add a little hot water and simmer on a medium flame for 2 to 3 minutes so that all the flavours blend well. When the dal is as thick as you like, sprinkle chopped coriander leaves on top before taking it off the heat. Serve with hot rice.

Source: Jagonews24. First published in Bengali on The Agro News.