Pumpkin Almond Recipe - Ach Gert Surri With Dal

Step 1: To begin making Poosanikai / Ash Gourd Rasavangi recipe, make sure to soak tamarind in some hot water

Step 2: After 15 minutes, extract pulp from the soaked tamarind - keep aside

Step 3: In a pressure cooker, add rinsed chana dal, moong dal, chopped ash gourd pieces, tamarind extract, salt, turmeric powder and water

Step 4: You can add 2 cups of water or enough water to make sure that all ingredients are submerged in the water

Step 5: Pressure cook it for 3 whistles and release the pressure naturally

Step 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

Step 7: Turn off the flame and allow it to cool

Step 8: Once the coconut and spices have cool, grind them into a fine powder in a mixer

Step 9: Once the pressure cooker has release the pressure, open the lid and give it a good stir

Step 10: Add the ground spices & coconut to cooked ash gourd and dal mixture - Stir well

Step 11: In a tadka pan, heat 1 teaspoon of oil

Step 12: Once the oil is hot, add mustard seeds and allow it to sputter

Step 13: When mustard seeds crackles, add urad dal and curry leaves

Step 14: Saute it until urad dal turns golden brown

Step 15: Finally pour this tempering over the Ash Gourd Rasavangi and it is ready to be served

Step 16: Serve Poosanikai Rasavangi along with Steamed Rice, Carrot and Beans Poriyal and Elai Vadam for a complete South Indian Style lunch