Ash-Gourd Sambar

• 4 cups ash-gourd pieces, cut into 1 -inch cubes
• 1/2 cup toor dal (red gram/ lentil)
• 1/4 tsp tamarind paste
• Turmeric powder, a pinch
• Salt to taste
• 1 tbsp cilantro (coriander leaves), chopped

• 1 tbsp coriander seeds (dhania)
• 1 tbsp toor dal (red gram/lentil)
• 8 red chillies
• 2 tbsp coconut, freshly grated

• 1 tsp vegetable oil
• Asafoetida powder (hing), a pinch
• 1/4 tsp mustard seeds (rai)
• 4-5 curry leaves

1. Cook the toor dal in the pressure cooker with 1 cup water and a little turmeric powder for 4-5 whistles.
   
   
2. In a deep saucepan, boil the ash gourd pieces with 1/4 cup water, salt, tamarind, and a little turmeric powder.
   
   
3. While the melon is cooking, roast the masala ingredients- toor dal, dhania and red chillies. Roast the coconut separately until golden. Grind all the ingredients with a little water into a coarse paste.
   
   
4. When the ash gourd is semi-cooked, add the masala paste and 1/2 cup water. Cook for 2-3 minutes.
   
   
5. Remove from heat and add the cooked toor dal.
   
   
6. Heat oil in a small pan for the seasoning. Add hing and mustard seeds. When the seeds start to pop, add the curry leaves and fry for a few seconds. Pour over the dal and stir.
   
   
7. Let the ash-gourd sambar come to a boil and remove from heat
   
   
8. Garnish the ash-gourd sambar with cilantro, and serve hot with hot rice, ghee, and pappadums.

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