Ash Gourd Sambar

Method

1. 1

   Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water for 4 whistles. Mash completely.

2. 2

   Prepare ash gourd: Peel 200g white ash gourd. Remove seeds and cut into 2-cm cubes.

3. 3

   Soak tamarind: Soak marble-sized tamarind in 1 cup warm water 15 minutes. Extract pulp and strain.

4. 4

   Cook ash gourd: Add tamarind water, ash gourd cubes, half tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp sambar powder and salt. Boil and cook 10-12 minutes until ash gourd is tender.

5. 5

   Add mashed dal: Add mashed dal and half cup water. Stir well.

6. 6

   Simmer: Simmer 8-10 minutes.

7. 7

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add half tsp cumin seeds.

8. 8

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

9. 9

   Add tempering: Pour tempering into sambar.

10. 10

    Serve: Adjust salt. Ash gourd gives the sambar a mild, light flavour. Serve with steamed rice or as an accompaniment to idli and dosa.