Jikaur Aanja

1. 1

   Prepare Ingredients & Spice Paste

   1.Wash the chana dal thoroughly and soak it in water for at least 2 hours. After soaking, drain all the water and set aside.

   2.Peel the ridge gourd, trim the ends, and chop it into 1-inch cubes.

   3.In a grinder, combine yellow mustard seeds, garlic cloves, ginger, and green chilies. Add 2-3 tablespoons of water and grind to a smooth, fine paste. Set this mustard paste aside.
2. 2

   Sauté Aromatics and Dal

   1.Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is slightly smoky. This step is crucial to remove the raw pungency of the oil.

   2.Reduce the heat to medium, add the panch phoran and dry red chilies. Allow them to splutter for about 30 seconds.

   3.Add the finely chopped onion and sauté for 5-6 minutes until it becomes soft and translucent.

   4.Add the soaked and drained chana dal. Sauté for another 2-3 minutes, stirring occasionally.
3. 3

   Cook the Curry

   1.Add the chopped ridge gourd to the pan and mix well with the dal and onions.

   2.Stir in the prepared mustard paste, turmeric powder, coriander powder, and salt. Sauté everything for 4-5 minutes, allowing the raw smell of the mustard paste to cook off.

   3.Add the chopped tomato and cook for another 2-3 minutes until it softens and integrates into the mixture.
4. 4

   Simmer and Finish

   1.Pour in 0.5 cup of water, stir everything together, and bring the curry to a gentle simmer.

   2.Cover the pan with a lid, reduce the heat to low, and cook for 10-12 minutes. Stir once or twice in between to prevent sticking. The curry is done when both the ridge gourd and chana dal are tender.

   3.If there is excess liquid, remove the lid and cook on medium heat for a few more minutes until the curry reaches a semi-dry consistency, with the masala clinging to the vegetables.

   4.Turn off the heat, garnish with freshly chopped coriander leaves, and serve.

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