Cooking time - 1 hour
INGREDIENTS :
Ash gourd - 1 small size
Toor Dhal - 200 grams
Tomato - Black Krim - 2
Black Tamarind - 1 lemon size
Salt - 2 tbsp
Turmeric Powder - 2 tbsp
For the Seasoning :
Sunflower Oil - 100 ml
Mustard Dhal Mix - 2 tbsp
Asafoetida - 1 tsp
Thalippu Onion Vadagam - 1 small ball
Curry leaves - 10
Coriander leaves - 1 handfull
Garlic - 1
Shallots - 10
Lal Mirchi - 4
Sambhar powder - 4 tbsp
DIRECTIONS :
Wash the Ash gourd,peel and cut into two halves.Remove the seeds.Cut into small cubes or slices.
Wash and Soak the toor Dhal for 1 hour or fry and add.Heat 1 litre of water in a thick bottom pan made of aluminium or take a pressure cooker pan.Light weight pan may smoke in long time cooking without oil or water.
Add the turmeric powder,soaked toor Dhal,salt.Squeeze the Black Krim tomatoes into it.Wash the tamarind and add to it directly.
Bring to boil about 20 minutes,open and cook untill the dhal moves in water.In this stage add the cut Ash gourd.Cover and Cook for 15 minutes.
In a seasoning pan,add oil,heat mustard and dhal mix, asafoetida ,thalippu Onion Vadagam,curry leaves,peeled garlic.Add peeled shallots,lal mirchi and fry for 2 minutes untill golden brown.Add sambhar powder and fry untill oil bubbles.
Add the seasoning to the cooked sambhar and garnish with coriander leaves.
Serve hot with Ponni Rice,Lemon Pickle and Urad dhall papads.
