Kumbalanga Parippu Curry / Ashgourd Dal Curry

Ingredients and method
Toor dal / tuvara parippu 1/2 cup
Ash gourd pieces 2 cup
tomato 1
onion 1
green chilly 2
turmeric powder 1 tea spoon
chilly powder 1 teaspoon or more
salt

for seasoning
coconut oil
mustard seeds
curry leaves
red chillies

We can cook this in three ways.For this, first soak dal for 1 or more hours.Chop onion,tomato and green chillies.

method 1
Soak dal for 1 hour. Wash and cook with chopped ash gourd, onion, tomato , green chilly, salt and all powders. Use water just enough to cover the vegetables.When it is done, heat oil, splutter mustard seeds, add red chillies broken, curry leaves , stir, and pour into the curry.

method 2
Cook all the ingredients together as in the method 1. Put 4 table spoons coconut milk powder in this(Or use thick coconut milk approx. 1 cup). Mix well.Then do seasoning.

method 3
Grind 1 cup coconut grated with 4 small onions and 1/2 tea spoon cumin seeds in little water. Cook dal, ash gourd and green chillies with salt and powders. Onion and tomato not needed in this. Pour the blended coconut solution in to this. When it begins to boil, remove from fire. Do the seasoning.

For non vegetarians this curry is very good with rice to take with fish fry or red fish curry.

Submitted to JFI hosted by Linda of Out of the Garden.