Categories: Ash Gourd, sambar/Curry/Huli

Ingredients

• 250 g White pumpkin diced
• 1 cup Toovar dal
• 1 Tomato (chopped)
• 1 Green chilli (slit open)
• Curry leaves ( little)
• 1 Lemon Sz Tamarind (lemon size)
• Salt as per taste
• 1/2 tsp Haldi
• 21/2 tsp Sambar powder
• pinch Hing
• 2 stks Coriander (finely chopped)
• 2 tsp Rice flour
• 1 tsp Mustard seeds
• 1/2 tsp Methi seeds
• 2 tsp Oil

Directions

1. Soak Dal for 2-3 hours and pressure cook upto 2 whistles. Take out, add rice flour and mash using MATHU. Keep aside.

2. In a pan, take oil, add mustard seeds. After they crackle, add methi seeds, cut pooshnikaai, tomato, curry leaves, green chilli and saute for 2 minutes.

3. Add tamarind pulp, salt, haldi, sambar powder, hing and mix well. Cook till raw smell of sambar powder goes and in semi thick state.

4. Add mashed dal and mix well. Give it one boil. Switch off gas and garnish with coriander leaves. Serve hot with plain rice and curry/poriyal of your choice.

5. g

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