Kumbalanga cherupayar parippu curry~ash gourd and moong dal curry

Name: Kumbalanga cherupayar parippu curry~ash gourd and moong dal curry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: En
Ingredients: Ash gourd- diced- 1 large cup; Moong dal - dry roasted - 1/4 cup; Small onions- finely chopped- 1 teaspoon; 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; 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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Main Dish

Very Easy

55 min

Preparation

Preparation15 min

Cook time40 min

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.