Winter Melon with Moong Dal

(click to enlarge)	Winter Melon with Moong Dal India - Madras
	Serves: Effort: Sched: DoAhead:	2 main ** 1/2 hr Most	This recipe has a lot of steps, but it's really rather easy. Several operations can be done concurrently, and all but the very last steps can be done even a day ahead - well actually it all can because it reheats well. It's a little too light to be a main dish but does fine with rice and another dish or two.

1-1/4
1/2
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1
1/2
2
6
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2
1
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c
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T
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T
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Winter Melon (1)
Moong Dal (2)
Turmeric
Water
-- Paste
Urad Dal (3)
Cumin Seed
Chili, dry (4)
Curry Leaves (5)
Oil
Coconut, grated (6)
Salt
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Oil
Mustard Seeds
-- Garnish
Cilantro Leaves

Prep

Remove seed mass from WINTER MELON. Cut into strips narrow enough so you can peel them with your vegetable peeler. Cut into cubes about 3/4 inch on a side, or whatever size you prefer. Put in a pot with water to cover, bring to a boil and simmer until done, about 15 minutes. The pieces are done when they're translucent to the center. Drain, reserving 1 cup of the water.
Rinse MOONG DAL well and soak in water to cover for 1/2 hour, Drain and put in a saucepan with Turmeric and 1 c Water. Bring to a boil uncovered, then cover and simmer on very low heat until done - 1/2 to 3/4 hour depending on how you like your dal (in India they like it quite mushy).
In a mortar, crush URAD DAL until a bit coarser than coarse corn meal.
In a small skillet, place 1 t Oil, Urad Dal, Cumin Seed, Chilis and Curry Leaves. Fry stirring over very moderate flame until the Urad becomes a light golden color. Turn off heat and stir in Coconut and Salt. Pour out on a plate to cool thoroughly.
Pound cooled Paste mix in a mortar until it is a paste, then mix it with the cooked Moong.

RUN

Heat OIL in a sauté pan and sir in Mustard Seeds. Fry stirring until seeds are popping well.
Stir in Winter Melon and about 1/2 cup of the reserved Cooking Water. Bring it up to a boil, then stir in Moong mix. Adjust liquid so it's the consistency you want (I make it fairly loose to go with rice) and bring back up hot.
Serve hot.

NOTES:

Winter Melon: More properly called "Ash Gourd", it's sold in most Asian morkets, they are so large they are usually cut into wedges and bagged in plastic so you can buy by the piece. For details see our Ash Gourd page
Moon Dal: This is the common green mung bean split and peeled. For details see our Mung Bean page..
Urad Dal: Urad is just like Mung Beans except black instead of green. The dal is ivory white rather than yellow. For details see our Urad Beans page.
Chilis: If you like hot, use dried red Arobols or Thai chilis. For less heat use the common Japones. For details see our Chili Page.
Curry Leaves: These can now be had fresh in many markets serving Indian communities. This is fortunately because they aren't very good dried. For details see our Curry Leaf page.
Coconut: For this recipe we presume this is dried grated coconut, but about the same amount of fresh grated could be used.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch