Majjige Huli

Before you start

• Soak the toor dal in warm water for 30 minutes before you start; it grinds smooth and thickens the curry without any flour.
• Whisk the yogurt with 1/2 cup water until completely lump-free and leave it at room temperature so it does not shock the hot pot.
• Grind the coconut paste first and keep it ready — the curry comes together in five minutes once the gourd is cooked.

Method

1. Simmer the ash gourd with the turmeric, 1 tsp salt and 1 cup water for 10 minutes until a knife slides through but the cubes still hold shape.Overcooked gourd turns to mush and clouds the curry.
2. Meanwhile grind the coconut, green chillies, cumin seeds and drained toor dal with 1/2 cup water to a very smooth, thick paste.Grind longer than feels necessary — any grit in the paste stays grit in the curry.
3. Stir the paste into the cooked gourd and simmer 5 minutes on medium, stirring often, until the raw coconut smell is gone and the gravy coats the spoon.
4. Take the pot off the heat and let it stop bubbling, about 2 minutes.
5. Pour in the whisked yogurt, stirring continuously, then return to the lowest heat.Adding yogurt to a boiling pot will split it. Off the heat, then low, always.
6. Warm through 3 minutes without letting it boil — the surface should barely tremble. Check the salt.
7. Heat the coconut oil in a small pan, crackle the mustard seeds, then add the broken red chillies, curry leaves and hing and fry 10 seconds.
8. Pour the tempering over the curry, scatter the coriander leaves and serve hot with plain rice.

Storage

Keeps 2 days refrigerated. Reheat on the lowest heat, stirring, and never let it boil or the yogurt will curdle.