Kootu

Wash Toor dal and Moong dal thoroughly. In a pressure cooker, combine the washed Toor dal, Moong dal, cubed Ash gourd, Turmeric powder, and 400 ml of Water. Cook for 3-4 whistles or until the dal and Ash gourd are tender. Allow the pressure to release naturally.

While the dal is cooking, prepare the Kootu paste. In a grinder, combine Fresh grated coconut, Cumin seeds, Black peppercorns, and Green chili with a small amount of Water (about 50 ml) and grind to a very smooth paste.

Once the pressure cooker has cooled and opened, add the ground paste, Tamarind paste, and Salt to the cooked dal and Ash gourd mixture. Stir well. Add the remaining 250 ml of Water if needed to achieve your desired consistency.