Poosanikai Rasavangi Recipe - Ash Gourd Curry With Dal

Name: Poosanikai Rasavangi Recipe - Ash Gourd Curry With Dal
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Cuisine: Indian
Ingredients: 1 ½ cup Ash Gourd (1 1/2 cups Vellai Poosanikai (Ash gourd/White Pumpkin) diced into cubes); ¼ cup Yellow Moong Dal (1/4 cup Yellow Moong Dal (Split)); 2 ½ tbsp Chana Dal (2 tablespoons Chana dal (Bengal Gram Dal) + 1/2 tablespoon Chana dal (Bengal Gram Dal)); 20 g Tamarind (20 grams Tamarind lemon sized); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp White Urad Dal (1 teaspoon White Urad Dal (Split) + 1/2 tablespoon White Urad Dal (Split)); 1 sprig Curry leaves (1 sprig Curry leaves); 2 tsp Vegetable Oil (2 teaspoon Oil); 0 pieces Table Salt (Salt as per your taste); 1 ½ tbsp Coriander Seed (1 1/2 tablespoon Coriander (Dhania) Seeds); 5 pieces Dried Red Chili (5 Dry Red Chillies); ¼ cup Coconut (1/4 cup Fresh coconut grated)

Poosanikai Rasavangi Recipe - Ash Gourd Curry With Dal - Indian Curry Recipes (Indian)

40 minIndian

Servings3

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 3 servings

Ash Gourd1 ½ cup · 1 1/2 cups Vellai Poosanikai (Ash gourd/White Pumpkin) diced into cubes
Yellow Moong Dal¼ cup · 1/4 cup Yellow Moong Dal (Split)
Chana Dal2 ½ tbsp · 2 tablespoons Chana dal (Bengal Gram Dal) + 1/2 tablespoon Chana dal (Bengal Gram Dal)
Tamarind20 g · 20 grams Tamarind lemon sized
Ground Turmeric¼ tsp · 1/4 teaspoon Turmeric powder (Haldi)
Mustard Seeds½ tsp · 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
White Urad Dal1 tsp · 1 teaspoon White Urad Dal (Split) + 1/2 tablespoon White Urad Dal (Split)
Curry leaves1 sprig · 1 sprig Curry leaves
Vegetable Oil2 tsp · 2 teaspoon Oil
Table Salt0 pieces · Salt as per your taste
Coriander Seed1 ½ tbsp · 1 1/2 tablespoon Coriander (Dhania) Seeds
Dried Red Chili5 pieces · 5 Dry Red Chillies
Coconut¼ cup · 1/4 cup Fresh coconut grated

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Steps

1To begin making Poosanikai / Ash Gourd Rasavangi recipe, make sure to soak tamarind in some hot water.
2After 15 minutes, extract pulp from the soaked tamarind - keep aside.
3In a pressure cooker, add rinsed chana dal, moong dal, chopped ash gourd pieces, tamarind extract, salt, turmeric powder and water. You can add 2 cups of water or enough water to make sure that all ingredients are submerged in the water.
4Pressure cook it for 3 whistles and release the pressure naturally.
5In a pan, add 1 teaspoon of oil and allow it to warm
6Once the oil is warm, add chana dal, urad dal, dry red chillies, coriander seeds and roast until the spices turn aromatic and brown
7Finally add the grated coconut and roast until golden brown. Turn off the flame and allow it to cool.
8Once the coconut and spices have cool, grind them into a fine powder in a mixer.
9Once the pressure cooker has release the pressure, open the lid and give it a good stir.
10Add the ground spices & coconut to cooked ash gourd and dal mixture - Stir well.
11In a tadka pan, heat 1 teaspoon of oil. Once the oil is hot, add mustard seeds and allow it to sputter.
12When mustard seeds crackles, add urad dal and curry leaves. Saute it until urad dal turns golden brown.
13Finally pour this tempering over the Ash Gourd Rasavangi and it is ready to be served.
14Serve Poosanikai Rasavangi along with Steamed Rice, Carrot and Beans Poriyal and Elai Vadam for a complete South Indian Style lunch