Ash Gourd Sambar

Ingredients

• - 1/2 cup toor dal
• - 250g ash gourd (vellai pooshanikai)
• - Lemon-sized tamarind
• - 2 tbsp sambar powder
• - 1/4 tsp turmeric
• - 2 tsp oil
• - 1 tsp mustard seeds
• - 2 dried red chillies
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

1. Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water for 4 whistles. Mash completely.
2. Prepare ash gourd: Peel 200g white ash gourd. Remove seeds and cut into 2-cm cubes.
3. Soak tamarind: Soak marble-sized tamarind in 1 cup warm water 15 minutes. Extract pulp and strain.
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. Add mashed dal: Add mashed dal and half cup water. Stir well.
6. Simmer: Simmer 8-10 minutes.
7. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add half tsp cumin seeds.
8. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
9. Add tempering: Pour tempering into sambar.
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.