Nalagri Huli | Sambar with Black Eyed Peas and Ash Gourd

Ingredients

• 1/4 Cup Cow Peas ((Black-eyed Peas or Alasande Kalu))
• 1/4 Cup Tuvar Dal
• 500 Gms Ash Gourd
• 1 tsp Udad Dal
• 1 tsp Chana Dal
• 2 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1/2 tsp Pepper Corns
• 1/2 tsp Methi Seeds
• 5 Bydagi Chillies
• 2 tbsp Desiccated Coconut ((Copra/Dried Coconut))
• 2 tbsp Fresh Grated Coconut
• 1/2 tsp Hing
• 1/2 tsp Turmeric
• 1 tbsp Oil
• A Few Curry Leaves
• 1" Ball Tamarind ((Alternative: 1 tbsp store-bought Tamarind Pulp))
• 1 tsp Oil
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 2 Dried Red Chillies
• A Few Curry Leaves
• 1/2 Cup Tomato ((Finely Chopped))
• Water (as needed)
• Salt to Taste

Instructions

1. 1

   --- Prepping the Cow Peas ---

2. 2

   Wash 1/4 cup cow peas (black-eyed peas) well under running water.

3. 3

   Soak the cow peas in 1 cup warm water for 30 mins.

4. 4

   Drain all the water and set aside the soaked cow peas.

5. 5

   --- Cooking the Cow Peas and Tuvar Dal ---

6. 6

   Mix together the soaked black-eyed peas, 1/4 cup Tuvar dal, and 1 cup water.

7. 7

   Pressure cook the mix for 3 to 4 whistles till the dal and black-eyed peas are well cooked.

8. 8

   Mix well with a ladle so that the dal gets mashed and some of the peas disintegrate.

9. 9

   --- Extracting the Tamarind Pulp ---

10. 10

    Soak a 1" ball of tamarind in 1/4 cup warm water for 5 minutes.

11. 11

    Mash the soaked tamarind well and squeeze to extract all the pulp.

12. 12

    Discard the tamarind and save the tamarind water.

13. 13

    Alternative Method: Dilute 1 tbsp readymade tamarind paste in 1/4 cup water.

14. 14

    --- Prepping the Ash Gourd ---

15. 15

    Peel and deseed 1/2 kg Ash Gourd.

16. 16

    Cut into 1" pieces.

17. 17

    --- Making the Masala ---

18. 18

    In a heavy-bottomed kadhai, over medium flame, heat 1 tbsp oil.

19. 19

    Add 1 tsp Udad Dal, 1 tsp Chana Dal, and 1/2 tsp Methi Seeds, and stir-fry till the dals are light golden brown.

20. 20

    Now add 2 tbsp Coriander Seeds, 1/2 tsp Pepper Corns, and 1 tsp Cumin Seeds, and stir-fry till the coriander seeds start to change colour.

21. 21

    Next add 4 or 5 Bydagi Chillies, 2 tbsp desiccated coconut powder (Copra/Dried Coconut), and a few curry leaves, and stir-fry for a few seconds.

22. 22

    Turn off the heat.

23. 23

    To the hot spices, add 2 tbsp grated coconut, 1/2 tsp Hing, and 1/2 tsp Turmeric Powder, and mix well.

24. 24

    Let the mix cool and then grind to a smooth paste with some water.

25. 25

    --- Making the Nalagri Huli ---

26. 26

    In a heavy bottomed vessel, heat 1 tsp oil.

27. 27

    Add 1 tsp mustard seeds, 1/2 tsp cumin seeds and 2 split dried red chillies, and stir-fry till the mustard seeds start to crackle.

28. 28

    Now add a few curry leaves and stir-fry for a few seconds.

29. 29

    Next add 1/2 cup finely chopped tomatoes and stir-fry till the tomatoes are mushy.

30. 30

    After the tomato pieces are well-cooked, add the ash gourd pieces and mix well.

31. 31

    Now add 2 cups water and cook covered till the ash gourd pieces are translucent and well-cooked.

32. 32

    When the ash gourd is well-cooked, add the cooked & mashed dal-cow peas and mix well.

33. 33

    Add the ground masala and salt, and mix well.

34. 34

    Now add the tamarind water and mix well.

35. 35

    Add some water till the Nalagri Huli is of thick pouring consistency and mix well.

36. 36

    Over medium flame, cook the Nalagri Sambar till it comes to a boil and let it boil for 5 minutes.

37. 37

    Turn off the heat and let the Nalagri Huli rest for at least 10 minutes.

38. 38

    --- Serving Suggestions ---

39. 39

    Serve the Nalagri Huli with steamed rice and papad.