Ridge Gourd & Lentil Stew (Peerkangai Kootu)

1. 1
   pressure cook · ~10 min

   Pressure cook the toor dal.

   1.Wash toor dal thoroughly under running water.

   2.Add dal to a pressure cooker with turmeric powder and 1.5 cups of water.

   3.Pressure cook for 3 whistles or until soft and mushy.

   4.Let the pressure release naturally, then mash the dal lightly and set aside.

   TIPThe dal should be completely soft and almost paste-like. If it's still firm, add a splash of water and cook for another whistle.
2. 2
   simmer · ~8 min

   Cook the ridge gourd.

   1.Place the cubed ridge gourd in a heavy-bottomed pot with 0.5 cup of water and a pinch of salt.

   2.Cover and simmer on medium heat until tender but not mushy, about 6-8 minutes.

   3.The gourd will release its own water; cook until just done.

   TIPRidge gourd cooks quickly and can turn to mush if overdone. Stop when it's fork-tender.
3. 3
   mix · ~2 min

   Grind the coconut paste.

   1.In a small blender, add grated coconut, cumin seeds, green chili, and rice flour.

   2.Add 2 tablespoons of water and grind to a very smooth, thick paste.

   3.Scrape down the sides to ensure no coarse bits remain.
4. 4
   simmer · ~5 min

   Combine dal, gourd, and coconut paste.

   1.Add the mashed dal into the pot with the cooked ridge gourd.

   2.Stir in the ground coconut paste, tamarind pulp, and salt.

   3.Add water to adjust consistency to a thick stew — it should coat the back of a spoon.

   4.Bring to a gentle simmer and cook for 5 minutes, stirring occasionally so it doesn't stick to the bottom.

   5.Turn off the heat once the raw smell of the paste disappears.
5. 5
   temper · ~3 min

   Make the tempering.

   1.Heat coconut oil in a small tadka pan over medium heat.

   2.Add mustard seeds and let them pop and crackle completely.

   3.Add urad dal and stir until it turns golden brown.

   4.Add dried red chili, curry leaves, and asafoetida. Sauté for 10 seconds until fragrant.

   5.Pour the sizzling tempering over the kootu and stir gently to combine.

   TIPPour the tempering over the kootu immediately — the sizzle and aroma are part of the magic.
6. 6
   garnish · ~2 min

   Garnish with fresh coriander leaves and serve hot.

   Rest the kootu for 2 minutes to let the tempering infuse. Serve warm with steamed rice and a drizzle of ghee.

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