Ingredients:
- 1 cup red gram dal (masoor)
- 4-5 medium-size snake-gourd (1 lb), chopped
- 1 tsp turmeric
- Salt to taste
Spice paste
- 3 tsp coconut oil (or vegetable oil)
- 3 tbsp black gram dal
- 2-3 dry red chili
- 2 tbsp grated coconut
- 3 tsp cumin seeds
- 2 tsp uncooked rice
For tempering
- 3 tsp coconut oil (or vegetable oil)
- 2 tsp mustard seeds
- 2 dry chili, halved
- few curry leaves
Paste
- Fry in 3 tsp oil the black gram dal and red chili
- Once cooled, grind to fine paste with grated coconut, cumin seeds and rice, adding a little water as necessary
Method:
- Pressure-cook the red lentil dal (3 whistles) and set aside
- Cook snake gourd in 3 cups water with salt and turmeric powder
- When vegetable is tender, add the dal. Simmer for a few minutes till well blended
- Mix in the spice paste and cook for a few minutes. Remove from heat
Tempering
- Heat the tempering oil in a pan and add mustard seeds and chili pieces. When seeds splutter, add curry leaves and then pour the tempering on the curry and gently stir
- Serve hot with steamed rice