Ingredients:

• Kumbalanga – 200 grams
• Water – 300 ml
• Turmeric powder – ¼ tsp
• Chilli Powder – ¼ tsp
• Salt – to taste
• Chana Dal – 2 cups
• Turmeric – ¼ tsp
• Salt – to taste
• Desiccated Coconut – 1 cup
• Green chilli – 2 nos
• Cumin seeds – ½ tsp
• Water – 100 ml
• Oil – 1 tbsp
• Mustard Seeds – ¼ tsp
• Dried red chilli – 2 nos
• Curry leaves – 2 sprigs
• Coconut Slices – 1 cup (optional)

Method:

1. Wash chana dal and soak in water overnight.
2. Peel, de-seed and wash and cut gourd into small 1×1 inch cubes.
3. Grind coconut, green chillies, cumin seeds and add 100 ml of boiling water, leave it till needed.
4. The boiling water turns the desiccated coconut become soft and ready to grind. Grind to a smooth paste – simple yet delicious
5. Take kumbalanga, water, turmeric powder, chilli powder and salt and bring it to boil. Lower the flame and allow to simmer for about 20 minutes till the water almost get dried.
6. Take chana dal, turmeric, salt and pressure cook it, bring it to 1 whistle. Lower flame and simmer for 20 minutes.
7. Once the water is almost dried add coconut, paste and cook for about 5 minutes till the raw taste in this leave.
8. Add the cooked lentil to the above and allow it to blend well, for about 3-4 minutes.
9. Meanwhile in a separate non-stick pan, heat oil, splutter mustard seeds, curry leaves, coconut slices and stir for about 2-3 minutes.
10. Now add the red chilli pieces and stir for another minute and add to the the above mix.