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Ingredients: Ashgourd – 2 cups (peeled cubed) Dal - 2 handfuls Onion - 1 small chopped Chilli powder - 1/2 tsp Salt - 1 tsp/to taste Turmeric – ½ tsp Coriander leaves for garnish (Optional) To Temper: Oil- 1 tsp Mustard seed - 1/2 tsp Curry leaves - 1 sprig. Garlic - 2-3 crushed Dried red chilli - 1 broken into peices. Asafoetida - 1 pinch. To grind: Shredded coconut – ½ cup Tomato – 1 Onion – 1 small Coriander powder - 1/2 tsp. Jeera – ¼ tsp Method: Wash and drain the dal. Pressure cook dal and ashgourd for 2-3 whistles with salt, turmeric powder and chilli powder. Keep aside. Grind together the ingredients to grind. Heat oil in a vessel. Splutter mustard, add curry leaves, crushed garlic, red chilli and a pinch of asafoetida. Add the chopped onion and fry till golden brown. Add the ground masala and saute taking care not to burn until the raw smell is gone. Now add the cooked dal and ashgourd. Let it simme...

Ingredients: Carrot- 1 Potato - 1 Beans 6-8  Corn - a handful (optional) Tomato - 1 Dal - 2 handfuls Onion - 1 small Chilli powder - 1/2 tsp Salt - 1 tsp/to taste Tamarind - lemon sized ball To Temper: Oil- 1 tsp Mustard seed - 1/2 tsp Curry leaves - 1 sprig Garlic - 2-3 crushed Dried red chilli - 1 broken into peices Tumeric powder - 1/2 tsp Coriander powder - 1/2 tsp Asafoetida - 1 pinch Method: Wash and drain the dal. Wash, peel, and cut all vegetables as desired including tomato and onion. Add salt and chilli powder.  Pressure cook for 2-3 whistles. Once cooled, mash the tomatoes.  Transfer into a vessel, a dd coriander powder and turmeric powder. Add a lemon sized ball of tamarind to 1/4 cup water, extract and add to the curry. Let it simmer on a low flame for five minutes. Check for salt and chilli. Temper:   Take a little oil in a vessel. Splutter mustard, add curry leaves, crushed garlic, a...