• Samanaa

Rubbida holina palya (Ridge gourd and lentil mash)

This is a heirloom recipe!! Only recently when mom reminded me of this, I vaguely remembered my paternal grandmother making this very often (a recipe that was passed on to her from her mother). Not sure if anyone else has tasted this, but I’ve never heard anyone else even mention this. Anyhoo, I kindly ask you not to judge this dish by the way it looks but try it and see for yourself how flavorsome and unique it is.

Cup measurement used – standard 1 cup = 240 ml

Yields 2 bowls


Toor dal/pigeon pea/togari bele ¼ cup

Skinned and roughly cut ridge gourd 2 cups

Green chili 2

To grind:

Grated coconut ¼ cup

Coriander seeds 1 tbsp

Cumin seeds 1 tbsp

Tamarind 1 tsp

Jaggery 1 tbsp

Salt to taste


Oil 1 tbsp

Mustard seeds 1 tsp

Asafetida a pinch

A sprig of curry leaves


Soak dal for at least 2 hours and pressure cook (3 whistles) it in 1/4 cup water along with chilis and ridge gourd. Meanwhile in a grinder jar, blend all the ingredients under the “To grind” list with a little water and set it aside (masala paste). Once the dal and ridge gourd cooks and cools, blend it to a paste. In a wok, heat oil and prepare tempering by spluttering mustard, curry leaves and asafetida. To this, add the dal and ridge gourd paste and mix in the masala paste. The consistency should resemble that of chutney. Simmer for 3-5 minutes, adjust salt and consistency if needed and serve. Tastes great with rice, roti, idli, and dosa.

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