Ingredients

• 1/2 cup - tur dal
• 1.5 cups - water
• 1/2 tsp - turmeric powder
• 1/4 tsp - oil
• 200 g - snake gourd (poddele), peel off the outer gently and cut into 1/2 - inch cubes
• 1 small darbyasole (kudampuli)
• 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 - urad dal
• 1/2 tsp - methi (fenugreek) seeds
• 6 curry leaves

How to Make Poddele Gashi

• For dal:
• Wash and clean dal. Soak in a pressure cooker for half an hour with turmeric powder, 1/2 tsp oil and 1.5 cups water and cook for 15 minutes or till done (reduce the heat to medium after 2 whistles and cook for 10 mins ). Allow the cooker to cool naturally.
• For gashi:
• In a wide bowl / non-stick pan, mix boiled dal, snake gourd pieces, salt to taste and 1 kudampuli.
• Mix all the ingredients well. Cover with a lid and cook on low to medium heat for 15 mins or until 3/4 done and poddele pieces softens.
• Add coconut paste, mix well and cook on a low heat for 8 - 10 mins ( Do not add extra water ).
• For Seasoning:
• Heat oil in a frying pan. Add mustard seeds.
• When they splutter, add urad dal, methi and curry leaves. Saute for 2 - 3 mins until fragrant.
• Pour the seasoning over poddele gashi and mix well. Serve with rice.
• Recipe Courtesy: Niya's World