Kumbalanga cherupayar parippu curry~ash gourd and moong dal curry

Ingredients

• Ash gourd- diced- 1 large cup
• Moong dal - dry roasted - 1/4 cup
• Small onions- finely chopped- 1 teaspoon

To Grind:

• Freshly grated coconut- 1 1/2 tablespoons
• Garlic- 1 clove
• Jeera powder-1/4 tsp[I used whole Jeera]
• Turmeric powder-1/4 tsp scant
• Green chilly-1- sliced lengthwise

To season:

• Coconut oil- 2 teaspoons
• Mustard seeds- 1/4 teaspoon
• Small onions- minced- 2 teaspoons
• Red chilly-1- broken into 3 pieces(optional)
• Curry leaves- a sprig

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Preparation

• Transfer the lightly dry roasted moong dal to the cooker, give it a quick rinse, add 1/2 cup of water and bring to a boil.
• Lower the flame to simmer and cook in open without the lid on) for 2-3 minutes keeping an eye not to let it boil over.
• In the meanwhile grind coconut, garlic[if using], jeera,green chilly and turmeric powders to a smooth paste adding a little water.
• Stir in to the cooking dal along with the ash gourd pieces and 1 teaspoon of finely cut onions[if using].
• Add salt and mix well. The liquid part should NOT be more than 1/2- 3/4 cup at this stage as ash gourd lets out water while cooking.
• Close the lid and cook till 2-3 whistles. Open, after the steam vents off. If the curry seems to be a little watery, add a teaspoon of rice powder or corn starch and bring to a gentle boil.
• Even otherwise the curry tends to thicken after cooling down a bit!For the seasoning, heat oil in a kadai, splutter the mustard seeds and next the minced onions.
• Let the onions get fried to a brown hue and impart the aroma. Throw in the red chilly bits followed by the curry leaves.
• Pour the seasoning over the curry. Serve warm with phulkas or steamed rice.