Ingredients:

• 200 gms – Chinese potatoes, cut into cubes
• 1/2 cup – tur dal
• 1.25 cup – water
• 1/2 tsp – Turmeric powder
• 1/4 tsp – oil
• 3/4 tsp – salt
• 1 – kudam puli
• For Coconut paste:
• 1 cup – grated Coconut
• 3/4 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 2 tbsp – water
• For seasoning:
• 1 tbsp – oil
• 1 tsp – Mustard Seeds
• 1/2 tsp – Jeera
• 1/2 tsp – Methi seeds
• 1 sprig – Curry leaves

Method:

1. For sopur kook:
2. Wash and clean sopur kook pieces.
3. Add 1 cup of water and pressure cook it for 3 whistles on high heat.
4. Switch off the heat and allow it to cool.
5. For dal:
6. Boil tur dal in 1.25 cups of water with oil and turmeric powder in a pressure cooker for 15 minutes.
7. For gashi:
8. In a wide bowl, mix cooked dal, sopur kook pieces, salt and 1 piece kudampuli.
9. Adjust the consistency with 1 cup of water if needed.
10. Cover it with a lid and cook on low to medium heat for 15 minutes.
11. Add coconut paste and mix it well.
12. Cook on low heat for 8 – 10 minutes.
13. For seasoning:
14. Heat oil in a frying pan.
15. Add mustard seeds to it.
16. When they splutter, add jeera and methi and fry for 1 – 2 minutes.
17. Add curry leaves and saute for 2 – 3 minutes until it is fragrant.
18. Pour the seasoning over kooka gashi and mix it well.
19. Serve it with rice.
20. Recipe Courtesy: Niya Prakash’s World