POOSANIKAI KOOTU OR CALABASA DHAL

INGREDIENTS:
1. CALABASA - 300 GMS
2. CHANNA DHAL - 1/2 CUP
3. TOOR DHAL - 1/2 CUP
4. MUSTARD SEEDS - 1/2 TSP
5. CUMIN SEEDS - 1/2 TSP
6. RED CHILLIES - 4
7. ASAFOETIDA - 1/8 TSP
8. TURMERIC POWDER - 1/4 TSP
9. CURRY LEAVES - FEW
10. ONION - 1 (MEDIUM SIZE)
11. TOMATO - 1 (MEDIUM SIZE)
12. GRATED COCONUT - 2 TBSP
13. WHOLE CASHEWNUTS - 6
14. SAMBHAR POWDER - 2 TSP
15. TAMARIND PASTE - 1/2 TSP
16. SALT - ACC. TO YOUR TASTE
17. OIL - 3 TBSP

METHOD:
1. SOAK BOTH THE DHALS IN A BOWL WITH 3 CUPS OF WATER FOR ABOUT HALF AN HOUR .
2. PRESSURE COOK THE DHALS TILL 4 TO 5 WHISTLES .
3. CUT THE CALABASA IN TO CUBES .
4. PRESSURE COOK THE PIECES OF CALABASA TILL 2 WHISTLES .
5. GRIND SAMBHAR POWDER, WHOLE CASHEWNUTS, GRATED COCONUT, TURMERIC POWDER, TOMATO USING A MIXER GRINDER TO A SMOOTH PASTE . THEN ADD CUT ONION AND GRIND FOR ANOTHER 5 SECONDS .
6. HEAT OIL IN A KADAI . ADD MUSTARD SEEDS AND CUMIN SEEDS . AFTER THE MUSTARD SEEDS CRACKLE, ADD CURRY LEAVES AND ASAFOETIDA .
7. ADD THE COOKED DHAL, COOKED CALABASA, GROUND PASTE TO THE KADAI .
8. ADD 1 CUP OF WATER AND ADD TAMARIND PASTE .
9. ADD SALT AND LET IT BOIL FOR 5 TO 10 MORE MINUTES WITH A LID COVERED . THE YUMMY KOOTU IS READY AND IT CAN BE SERVED WITH WHITE RICE .