First, rinse and soak the dal in about ½ cup of water for 10-15 minutes.
Peel the ridge gourd and dice them. It’s a good idea to taste the slice as there is a chance that the ridge gourd is bitter.
Peel and dice the onion and tomato. Finely dice the garlic.
In a thick wok heat the oil. Splutter the mustard seeds and cumin seeds. Add the methi seeds. Take care that the methi does not blacken as then the tempering will turn bitter.
Add the asafoetida and turmeric.
Put the garlic in the oil. And fry till the raw smell of garlic goes away.
Add the onion and stir fry till translucent.
Drain the masoor dal and reserve the water. Add to the translucent onion.
In go the ridge gourd, tomato the garam masala, green chillies and sugar.
Add the reserved water if needed. Else use the water to make Dal etc.
Stir well and cook covered till dal is done. You will know that when just the centre of the dal, when pressed, is like a paste.
Now add the salt.
Stand covered for about 5 minutes. Then garnish and serve with steamed rice, rice, rasam or chapatti. Today we had them with Bakari or jowar roti.