Directions

• Cook the cleaned and diced wintermelon with 3-4 cups of water.
• Make sure you have just enough water and not a lot more.
• Add the winter melon and turmeric and a couple of curry leaves.
• Add salt and cook covered for 4-6 minutes.
• In the meanwhile, blend the red chillies – 1, cumin, cashew nuts & the coconut into a smooth paste adding ⅓ -½ cup of water in the blender.
• The winter melon should be cooked and soft and transparent after 4-6 minutes.
• Add the ground paste to the pan, mix and allow to boil for a few minutes.
• Switch off the stove and heat a small pan and add oil.
• Once the oil is hot, add the mustard seeds and allow them to crackle.
• Then add the chana dal, red chilly, remaining curry leaves and asafetida and roast for a minute or so.
• Add the tempering to the stew and mix well.
• This dal can be eaten with rice or as a side for chapathis.