Ridge Gourd Kootu

For Cooking Dal

Chana dal – 1 cup (soaked 4–5 hours)

Onion – 1, sliced

Tomato – 1, finely chopped

Garlic – 6 cloves, chopped

Green chillies – 5–6, slit

Curry leaves – 1 sprig

Turmeric powder – 1 tsp

Water – 1½ litres

Salt to taste

For the Kootu

Coconut oil – 3 tbsp

Urad dal – 1 tsp

Dry red chillies – 3, chopped

Green chillies – 3, slit

Garlic – 5 cloves, crushed

Curry leaves – 1 sprig

Shallots/pearl onions – 1 small cup, sliced

Ridge gourd – 1.5 kg, peeled and chopped

Turmeric powder – 1½ tsp

Water – 1½ cups

Salt to taste

Coconut Paste

Fresh grated coconut – 1 cup

Cumin seeds – 1 tsp

Cook the Dal Add soaked chana dal to a pressure cooker with onion, tomato, garlic, green chillies, curry leaves, turmeric, salt, and water. Pressure cook for 1 whistle. Do not overcook the dal.

Prepare the Base Heat coconut oil in a pan. Add urad dal and let it turn slightly golden. Add red chillies, green chillies, garlic, curry leaves, and shallots. Sauté for a minute.

Cook the Ridge Gourd Add chopped ridge gourd, turmeric, and salt. Mix well, add water, cover, and cook till the vegetable becomes soft.

Combine Add the cooked chana dal to the pan and mix well. Cook for 3–4 minutes so the flavours combine.

Add Coconut Paste Grind coconut and cumin into a smooth paste. Add this to the kootu, mix gently, and cook for 2–3 minutes. Serve hot with rice and a side of pulisherry or simple curry. A light, wholesome, and comforting meal for any day.