Ingredients:
Tamarind – marble sized ball
Red Gram Dal – 1/4 cup
Bengal Gram Dal – 1/4 cup
Fresh Coconut – 4 tblsp, grated
Ash Gourd – 1/2 kg, peeled and chopped fine
Salt to taste
Turmeric Powder – 1/2 tsp
Spice Paste:
Oil – 2 tsp
Black Peppercorns – 1 1/2 tsp
Black Gram Dal – 2 tsp
Bengal Gram Dal – 1 tblsp
Asafoetida Powder – 1/2 tsp
Coriander Seeds – 1 tblsp
Dry Red Chilli – 1
For Tempering:
Ghee – 3 tsp
Mustard Seeds – 1 tsp
Black Gram Dal – 1 tsp
Raw Peanuts – 2 tblsp
Dry Red Chilli – 1, halved
Curry Leaves – few
Method:
1. Soak the tamarind in 1 cup water and extract the juice. Set aside.
2. Pressure cook the red gram dal and bengal gram dal, together and set aside.
3. To make the spice paste, fry in 2 tsp oil all the ingredients for the spice paste. Grind to a fine paste adding the grated coconut and a little water.
4. Heat 3 tsp ghee and add all the ingredients for tempering. When the mustard seeds splutter and the peanuts are fried, add the ash gourd, salt, turmeric powder and the tamarind juice.
5. Simmer till the vegetable is tender.
6. Add the cooked dals and simmer till well blended.
7. Stir in the spice paste and cook for a few more minutes.
8. Serve hot with rice.
note: you can use any vegetable of your choice except lady’s finger, bitter gourd or colocasia.
