Ridge Gourd Koottu

Ingredients

• 3 ridge gourds, peeled, chopped
• ¼ cup split green gram, skinless (dhuli moong dal), washed, soaked in 1 cup water for 30 minutes
• ¼ cup split Bengal gram (dhuli chana dal), washed, soaked in 1 cup water for 30 minutes
• 3"-piece coconut, fresh, grated
• 1 tsp cumin seeds
• 5 red chillies
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 10-12 curry leaves
• 3 tomatoes, small, chopped
• Salt to taste

Method

1. Drain and cook each dal separately in a pressure cooker till one whistle. Keep aside. (Each dal will need ½ cup of fresh water. Ensure that the dals are not too soft or the dish will become more like gravy.)
2. Put the coconut, cumin seeds, and red chillies in a blender. Use a little water and make a paste. Keep aside.
3. Heat the oil in a pan; add the mustard seeds. As they begin to splutter, add most of the curry leaves.
4. Add the tomatoes and sauté until the oil comes to the surface.
5. Add the ridge gourds and stir well.
6. Dissolve the coconut paste in a little water and add to the ridge gourd mixture. Add the salt and bring to boil.
7. Add the boiled Bengal gram and stir lightly.
8. Add the boiled green gram and stir lightly.
9. Add the remaining curry leaves; mix well. Remove the pan from heat.
10. Serve.

Source note: Adapted from Isha Foundation’s A Taste of Well-Being (Harper Element, 2016).