Ash Gourd-Cabbage Dal

Ingredients

• 3/4 cup chana dal (yellow lentils)
• 1 cup cabbage, chopped
• 2 cups ash-gourd (winter melon, white pumpkin)
• 1/2 tsp turmeric powder
• 1 tbsp cilantro (coriander leaves), chopped
• Lemon/lime wegdes, a few
• Salt to taste

• 1/2 tsp mustard seeds (rai)
• 1/4 tsp turmeric powder
• 1 red chilli, broken into a couple pieces
• 1 tsp red chilli powder
• 1/2 tsp garam masala powder
• 1 tsp coriander-cumin (dhania-jeera) powder
• 3-4 curry leaves

Preparation

1. Cook the chana dal in the pressure cooker with 1 1/4 cups water and a little turmeric powder for 4-5 whistles.
   
   
2. In a deep saucepan, boil the ash gourd pieces and cabbage with 1/4 cup water, salt, and a little turmeric powder.
   
   
3. When the ash gourd and cabbage are cooked, add cooked dal.
   
   
4. Heat oil in a small pan for the seasoning. Add the mustard seeds and fry for a few second. As they start to pop, add the red chilli and curry leaves and fry for a second. Then add the red chilli powder, turmeric, dhania-jeera and garam masala powders. Fry for a second and pour over the dal and stir.
   
   
5. Let the ash gourd-cabbage dal boil for 2-3 minutes on medium heat.
   
   
6. Garnish with cilantro and serve the ash gourd-cabbage dal hot with hot rice, ghee, lemon wedges, and pappadums or with roti.

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