Ashgourd Indian Kootu or Dal - Pooshani Poricha Kootu
Staying in hot Texas, I have been fortunate to grow a lot of ashgourds in my backyard. It is called Peta in Hindi and some other parts of India use it other than South Indians.
It is an excellent Diuretic.
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Ingredients
- 3 lb Ash Gourd or Pooshani
- 1 cup Chana Dhal or Tuvar dhal cooked
- 1 tsp Turmeric
- 3 cups Tamarind Water
- 2 tsp Salt
- 1 tsp Mustard temper ingredients
- 5 count Dry Red Chillies temper ingredients
- 1 tsp Urad Dhal temper ingredients
- 2 tsp Channa Dhal temper ingredients
- Handful Coriander Seeds roast and grind
- Handful Channa Dhal roast and grind
- 4 Dry Red Chillies roast and grind
- 1 tsp Hing roast and grind
Instructions
- Boil large cut ashgourd or pooshani in turmeric and tamarind water. I usually place in a 3 litre cooker with 2 Whistles. The ashgourd must be submerged in water but don't add more water. It can get mushy and lose shape.
- Add cooked tuvar dhal and let it boil 10 mins stovetop.
- Once consistency is formed. remove and temper.
- Can be had as a side dish to rice.