Ash Gourd Sambar

How to Prepare

1. Cook 2 cups of toor dal with 6 cups of water in a pressure cooker for 3 whistles until soft. Mash and set aside.
2. Peel and chop 2 kg of ash gourd into medium-sized cubes.
3. In a large pot, heat 4 tablespoons of ghee or oil. Add 2 teaspoons of mustard seeds and let them splutter.
4. Add 2 teaspoons of cumin seeds
5. 4 dried red chilies, a pinch of asafoetida, and a handful of curry leaves. Sauté for 30 seconds.
6. Add the chopped ash gourd and sauté for 5 minutes.
7. Add 4 tablespoons of tamarind paste mixed with 2 cups of water
8. 4 teaspoons of sambar powder
9. 2 teaspoons of rasam powder, and salt to taste. Mix well.
10. Pour in 8 cups of water and bring to a boil. Simmer for 15-20 minutes until the ash gourd is tender.
11. Add the mashed toor dal and mix thoroughly. Adjust consistency with additional water if needed (should be slightly watery like rasam).
12. Boil for another 5 minutes, then turn off the heat. Garnish with 1 cup of chopped coriander leaves.
13. Serve hot with steamed rice or as a soup.