Ash Gourd and Toor Dal Curry

Ingredients

• Ash gourd (kumbalanga) - 200 g
• Toor dal - 1/4 cup
• Turmeric powder - 1 tsp
• Red chili powder - 1 tbsp
• Grated coconut - 1/2 cup
• Shallots - 3 whole
• Cumin seeds - 1 tsp
• Mustard seeds - 1 tsp
• Dry red chilies - 2 whole
• Salt, to taste
• Curry leaves
• Cooking oil - 2 tbsp

Instructions

1. 1Cut the ash gourd into small pieces and set them aside so they are ready to cook.
2. 2Rinse the toor dal under cold water until the water runs clear to remove excess starch.
3. 3Place the toor dal, ash gourd, turmeric powder, red chili powder, and salt in a pressure cooker with enough water to cover, then pressure cook until the dal and gourd are tender.
4. 4While the dal cooks, make a smooth paste by blending the grated coconut, shallots, and cumin seeds with a little water.
5. 5When the cooker is opened, stir the coconut paste into the cooked dal and gourd, bring the mixture back to a boil, and cook for another 2-3 minutes so the flavors marry.
6. 6Heat the oil in a small pan, splutter the mustard seeds, add the dry red chilies and curry leaves, and fry briefly until fragrant; pour this tempering over the curry for an aromatic finish.
7. 7Give the curry a gentle stir, taste and adjust salt if needed, then transfer to a serving bowl and garnish with a few extra curry leaves.
8. 8Optional: serve warm with steamed rice or fresh rotis for a simple, satisfying meal.