Jikaur Aanja

1. 1

   Prepare Ingredients & Spice Paste

   • Wash the chana dal thoroughly and soak it in water for at least 2 hours. After soaking, drain all the water and set aside.
   • Peel the ridge gourd, trim the ends, and chop it into 1-inch cubes.
   • 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

   • 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.
   • Reduce the heat to medium, add the panch phoran and dry red chilies. Allow them to splutter for about 30 seconds.
   • Add the finely chopped onion and sauté for 5-6 minutes until it becomes soft and translucent.
   • Add the soaked and drained chana dal. Sauté for another 2-3 minutes, stirring occasionally.
3. 3

   Cook the Curry

   • Add the chopped ridge gourd to the pan and mix well with the dal and onions.
   • 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.
   • Add the chopped tomato and cook for another 2-3 minutes until it softens and integrates into the mixture.
4. 4

   Simmer and Finish

   • Pour in 0.5 cup of water, stir everything together, and bring the curry to a gentle simmer.
   • 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.
   • 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.
   • Turn off the heat, garnish with freshly chopped coriander leaves, and serve.

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