Preparation:
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.
Serve hot with chappati, phulka or tandoori roti.
Making time: 20 minutes (excluding soaking time)
Makes: 4 servings
Shelflife: 1 day refrigerated (but best flavour is when fresh) |
