Ivy Gourd and Ridge Gourd Sambhar

Ingredients

• Toor dal (parippu) - 100 g
• Ivy gourd (tindora, kovakka) - 100 g
• Ridge gourd (turai) - 100 g
• Turmeric powder - 1/4 tsp
• Coriander powder - 2 tbsp
• Red chili powder - 2 tbsp
• Grated coconut - 1/2 cup
• Cumin seeds (jeerakam) - 1/4 tsp
• Tomato - 1 whole
• Shallots - 6 whole
• Tamarind (about the size of a gooseberry)
• Sambhar masala - 2 tsp
• Curry leaves
• Salt
• Coconut oil
• Mustard seeds - 1/2 tsp
• Dry red chilies - 2 whole
• Fenugreek seeds - 1/4 tsp

Instructions

1. 1Rinse the toor dal and pressure cook it with 1 sprig curry leaf, turmeric powder, and 2 shallots until the dal is soft and breaking apart; set aside and keep warm.
2. 2Heat 2 tsp oil in a small pan, then add 1/2 cup grated coconut, 2 tbsp coriander powder, 2 tbsp red chili powder, 1/4 tsp cumin seeds, 4 shallots, and curry leaves; roast, stirring, until the coconut turns brown and fragrant, then let the mixture cool and grind it to a smooth paste.
3. 3Prepare the vegetables: cut the ivy gourd lengthwise and slice the ridge gourd into 1/2-inch lengthwise pieces so they cook evenly.
4. 4Open the pressure cooker, add the cut vegetables and salt to the cooked dal, and return to the heat so the vegetables can cook through until tender.
5. 5Soak the tamarind in 1/2 cup water and add this tamarind water to the pot; bring it to a boil so the flavors meld.
6. 6Once the tamarind has boiled, add the chopped tomato, 2 tsp sambhar masala, and the coconut-spice paste you made earlier; mix well and cook for 2-3 minutes so the tomato softens and the spices bloom.
7. 7Remove the pot from the heat.
8. 8For the seasoning, heat a little coconut oil in a small pan, add 1/2 tsp mustard seeds and let them splutter, then add 2 dry red chilies and 1/4 tsp fenugreek seeds and fry briefly; pour this tempering over the sambhar.
9. 9Garnish with curry leaves and serve hot with rice. Optional: serve with idli or dosa for a classic South Indian meal.