This is a mellow dish of ash gourd (winter melon or white pumpkin) and bengal gram (chana dal) cooked in a coconut-based gravy. This easy-to-make dish is just needs some steam rice and papadums to make for a filling meal. You can also serve it with rotis.
Cuisine Indian, Kerala, South Indian, Tamil Nadu, Vegan, Vegetarian
Servings 4People
Calories 79kcal
Equipment
Pressure Cooker
Heavy Bottomed Vessel
Spatula
Tempering Ladle
Grinder
Ingredients
300gms White Pumpkin, Ash Gourd, Winter Melon or Poosanikai(2 cups of 1" pieces)
3tbspBengal Gram or Chana Dal
3/4CupWater
2PinchesTurmeric
Salt to Taste
To Grind:
2Green Chillies
3tbspGrated Coconut
1tspCumin Seeds or Jeera
3/4tspRice Flour
For Tempering
1/2tspMustard Seeds
1/2tspCoconut Oil
1 or 2Split Red Chillies
A Few Curry Leaves
Instructions
Prepping the Chana Dal
Soak the 3 tbsp chana dal in 1/4 cup water for about 30 mins.
After the chana dal has soaked a bit, drain all the water.
Prepping the Ash Gourd
Peel, de-seed, and dice 350 gms white pumpkin into 1" cubes.
Making the Coconut Paste
Grind 3 tbsp grated coconut, 2 green chillies, 1 tsp cumin seeds, and 3/4 tsp rice flour to a coarse paste with about 2-3 tbsp water.
Making the Poosanikai Kootu
Mix white pumpkin pieces, and soaked and drained chana dal.
Add 3/4 cup water and pressure cook the mix for 2 whistles. You can also cook the mix on open flame. If you do this, you may need some extra water. The ash gourd pieces should be translucent and the chana dal should break when pressed between the thumb and index finger.
Add 2 pinches of turmeric and mix well.
Add the coconut paste and salt, and mix well.
Over medium heat, cook the kootu for a couple of minutes.
In a tempering ladle, heat 1/2 tsp coconut oil.
Add 1/2 tsp mustard seeds and wait till they splutter.
Add 2 split red chillies and fry for a few seconds minute.
Turn off the heat.
Add a few curry leaves to the tempering and mix well.
Add the tempering to the Poosanikai Kootu and mix well.