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Ingredients
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Quantity
|
|
Bottle ground
|
1 small
|
|
Channa daal (bengal gram)
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|
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Coriander finely chopped
|
1 tsp
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|
Curry leaves
|
1 stalk
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|
Coriander powder
|
¾ tsp
|
|
Red chilli powder
|
½ tsp
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Turmeric
|
¼ tsp
|
|
Salt
|
to taste
|
|
Sugar
|
½ tsp
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Tamarind
|
3 to 4 small pieces
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Asafoetida
|
2 pinches
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|
Mustard & cumin seeds
|
¼ tsp
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Oil
|
1 tbsp
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Water
|
½ cup
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Wash and soak dal for 15-20 minutes.
Peel and chop gourd into medium sized cubes.
Mix all dry masalas in water.
Heat oil in a heavy sauce pan.
Add seeds, allow to splutter.
Add curry leaves and asafoetida, and masala water.
Allow to simmer for 2 minutes.
Add dal, gourd, cover and cook for 8-10 minutes, or till dal is
tender.
Add sugar, tamarind, salt, and cook further 2-3 minutes.
Garnish with chopped coriander.
