Pumpkin Almond Recipe - Ach Gert Surri With Dal
A vegetarian Tamil Nadu recipe with /2 vellai poosanikai (ash gourd/white pumpkin) - diced into cubes, yellow moong dal (split), tablespoons chana dal (bengal dal). Ready in 40 min, serves 3.
Curated byKavya Sharma🇮🇳
Instructions
16 steps- 1
To begin making Poosanikai / Ash Gourd Rasavangi recipe, make sure to soak tamarind in some hot water
/2 vellai poosanikai (ash gourd/white pumpkin) - diced into cubes(1 cups)tamarind - lemon sized(20 grams) - 2
After 15 minutes, extract pulp from the soaked tamarind - keep aside
tamarind - lemon sized(20 grams) - 3
In a pressure cooker, add rinsed chana dal, moong dal, chopped ash gourd pieces, tamarind extract, salt, turmeric powder and water
yellow moong dal (split)(1/4 cup)tablespoons chana dal (bengal dal)(2 gram)tamarind - lemon sized(20 grams)turmeric powder (haldi)(1/4 teaspoon)salt - as per your tastechana dal (bengal gram dal)(1/2 tablespoon) - 4
You can add 2 cups of water or enough water to make sure that all ingredients are submerged in the water
- 5
Pressure cook it for 3 whistles and release the pressure naturally
- 6
In a pan, add 1 teaspoon of oil and allow it to warmOnce the oil is warm, add chana dal, urad dal, dry red chillies, coriander seeds and roast until the spices turn aromatic and brownFinally add the grated coconut and roast until golden brown
tablespoons chana dal (bengal dal)(2 gram)mustard seeds(1/2 teaspoon)white urad dal (split)(1 teaspoon)white urad dal (split)(1/2 tablespoon)chana dal (bengal gram dal)(1/2 tablespoon)/2 coriander (dhania) seeds(1 tablespoon)dry red chillies(5)fresh coconut - grated(1/4 cup) - 7
Turn off the flame and allow it to cool
- 8
Once the coconut and spices have cool, grind them into a fine powder in a mixer
/2 vellai poosanikai (ash gourd/white pumpkin) - diced into cubes(1 cups)turmeric powder (haldi)(1/4 teaspoon)fresh coconut - grated(1/4 cup) - 9
Once the pressure cooker has release the pressure, open the lid and give it a good stir
- 10
Add the ground spices & coconut to cooked ash gourd and dal mixture - Stir well
fresh coconut - grated(1/4 cup) - 11
In a tadka pan, heat 1 teaspoon of oil
- 12
Once the oil is hot, add mustard seeds and allow it to sputter
mustard seeds(1/2 teaspoon)/2 coriander (dhania) seeds(1 tablespoon) - 13
When mustard seeds crackles, add urad dal and curry leaves
mustard seeds(1/2 teaspoon)white urad dal (split)(1 teaspoon)sprig curry leaves(1)white urad dal (split)(1/2 tablespoon)/2 coriander (dhania) seeds(1 tablespoon) - 14
Saute it until urad dal turns golden brown
white urad dal (split)(1 teaspoon)white urad dal (split)(1/2 tablespoon) - 15
Finally pour this tempering over the Ash Gourd Rasavangi and it is ready to be served
- 16
Serve Poosanikai Rasavangi along with Steamed Rice, Carrot and Beans Poriyal and Elai Vadam for a complete South Indian Style lunch
/2 vellai poosanikai (ash gourd/white pumpkin) - diced into cubes(1 cups)
Rate this recipe
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Pumpkin Almond Recipe - Ach Gert Surri With Dal
A vegetarian Tamil Nadu recipe with /2 vellai poosanikai (ash gourd/white pumpkin) - diced into cubes, yellow moong dal (split), tablespoons chana dal (bengal dal). Ready in 40 min, serves 3.
Curated byKavya Sharma🇮🇳
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Directions
16 steps- 1
To begin making Poosanikai / Ash Gourd Rasavangi recipe, make sure to soak tamarind in some hot water
/2 vellai poosanikai (ash gourd/white pumpkin) - diced into cubes(1 cups)tamarind - lemon sized(20 grams) - 2
After 15 minutes, extract pulp from the soaked tamarind - keep aside
tamarind - lemon sized(20 grams) - 3
In a pressure cooker, add rinsed chana dal, moong dal, chopped ash gourd pieces, tamarind extract, salt, turmeric powder and water
yellow moong dal (split)(1/4 cup)tablespoons chana dal (bengal dal)(2 gram)tamarind - lemon sized(20 grams)turmeric powder (haldi)(1/4 teaspoon)salt - as per your tastechana dal (bengal gram dal)(1/2 tablespoon) - 4
You can add 2 cups of water or enough water to make sure that all ingredients are submerged in the water
- 5
Pressure cook it for 3 whistles and release the pressure naturally
- 6
In a pan, add 1 teaspoon of oil and allow it to warmOnce the oil is warm, add chana dal, urad dal, dry red chillies, coriander seeds and roast until the spices turn aromatic and brownFinally add the grated coconut and roast until golden brown
tablespoons chana dal (bengal dal)(2 gram)mustard seeds(1/2 teaspoon)white urad dal (split)(1 teaspoon)white urad dal (split)(1/2 tablespoon)chana dal (bengal gram dal)(1/2 tablespoon)/2 coriander (dhania) seeds(1 tablespoon)dry red chillies(5)fresh coconut - grated(1/4 cup) - 7
Turn off the flame and allow it to cool
- 8
Once the coconut and spices have cool, grind them into a fine powder in a mixer
/2 vellai poosanikai (ash gourd/white pumpkin) - diced into cubes(1 cups)turmeric powder (haldi)(1/4 teaspoon)fresh coconut - grated(1/4 cup) - 9
Once the pressure cooker has release the pressure, open the lid and give it a good stir
- 10
Add the ground spices & coconut to cooked ash gourd and dal mixture - Stir well
fresh coconut - grated(1/4 cup) - 11
In a tadka pan, heat 1 teaspoon of oil
- 12
Once the oil is hot, add mustard seeds and allow it to sputter
mustard seeds(1/2 teaspoon)/2 coriander (dhania) seeds(1 tablespoon) - 13
When mustard seeds crackles, add urad dal and curry leaves
mustard seeds(1/2 teaspoon)white urad dal (split)(1 teaspoon)sprig curry leaves(1)white urad dal (split)(1/2 tablespoon)/2 coriander (dhania) seeds(1 tablespoon) - 14
Saute it until urad dal turns golden brown
white urad dal (split)(1 teaspoon)white urad dal (split)(1/2 tablespoon) - 15
Finally pour this tempering over the Ash Gourd Rasavangi and it is ready to be served
- 16
Serve Poosanikai Rasavangi along with Steamed Rice, Carrot and Beans Poriyal and Elai Vadam for a complete South Indian Style lunch
/2 vellai poosanikai (ash gourd/white pumpkin) - diced into cubes(1 cups)
Rate this recipe
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