Ash Gourd & Moong Dal Curry Recipe – Kerala-Style Kumbalanga Recipe

Last Updated on 2 months by Neha Deshmukh

Ash Gourd & Moong Dal Curry Recipe – Kerala-Style Kumbalanga Recipe

Introduction

There’s something so comforting about a warm, subtly spiced curry, isn’t there? This Ash Gourd & Moong Dal Curry, or kumbalanga curry as we call it back home, is a dish that instantly transports me back to my grandmother’s kitchen. It’s a Kerala staple, and honestly, it’s one of those recipes I first attempted on my own when I moved away from home – a little piece of comfort I could recreate. It’s surprisingly easy to make, packed with flavour, and wonderfully healthy. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another curry; it’s a taste of Kerala! It’s light yet satisfying, with a beautiful balance of sweet from the ash gourd, earthiness from the moong dal, and a gentle spice that warms you from the inside out. Plus, it’s a fantastic way to incorporate a unique vegetable into your diet.

Ingredients

Here’s what you’ll need to make this delicious curry:

• 1.5 cup Diced Ash gourd (kumbalanga)
• 0.25 cup Moong dal (cherupayar parippu)
• 4 tbsp Grated coconut
• 1 Green chilli
• 0.5 tsp Chopped garlic
• 4-5 Black peppercorns
• 0.25 tsp Turmeric powder
• A pinch Cumin
• Salt to taste
• 0.5 tsp Mustard seeds
• 4-5 Pearl/small onion (sliced)
• 1-2 Dry red chilli
• Curry leaves
• 2 tsp Coconut oil

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Ash Gourd (Kumbalanga) – A Unique Vegetable

Ash gourd, or kumbalanga, is a mild-flavored, watery vegetable. It’s fantastic for curries because it absorbs flavours beautifully. You can usually find it at Indian grocery stores. If you can’t find it, butternut squash can be used as a substitute, though the flavour will be slightly different.

Moong Dal (Cherupayar Parippu) – Nutritional Benefits & Varieties

Moong dal, or yellow split mung beans, is a powerhouse of protein and easy to digest. I prefer the split version for this curry as it cooks quicker. You can find both split and whole moong dal at most Indian stores.

Coconut – Fresh vs. Dried & Regional Uses

Freshly grated coconut is always best, but unsweetened desiccated coconut works in a pinch. In Kerala, coconut is used in almost everything! It adds a lovely sweetness and richness.

Spices – The Heart of Kerala Cuisine (Black Peppercorns, Cumin, Turmeric)

Kerala cuisine is all about the spices! Black peppercorns are grown locally and add a wonderful warmth. Turmeric provides colour and health benefits, and a pinch of cumin adds depth. Don’t be shy with the spices – they’re what make this curry special.

Coconut Oil – Traditional Cooking Fat

Coconut oil is the traditional cooking fat in Kerala. It adds a subtle coconut flavour that complements the other ingredients perfectly. You can substitute with vegetable oil if needed, but I highly recommend using coconut oil for an authentic taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the coconut paste. Grind grated coconut, green chilli, garlic, turmeric powder, black peppercorns, and cumin with 1/4 cup water into a smooth paste. Set this aside.
2. Now, for the dal. Dry roast moong dal in a pressure cooker for 4-5 minutes on low heat until aromatic. This step really enhances the flavour! Rinse the dal, add 1/2 – 3/4 cup water, bring to a boil, and simmer for 3-4 minutes.
3. Add the diced ash gourd, ground coconut paste, salt, and 1/2 cup water to the cooked dal. Pressure cook for 4-5 whistles. Remember to let the pressure release naturally – this is important for the flavours to meld. Once the pressure has released, mix well and adjust the salt to your liking.
4. Finally, let’s make the tempering. Heat coconut oil in a pan. Add mustard seeds and wait for them to splutter. Then, add sliced onions, curry leaves, and dry red chilies and sauté until the onions turn a beautiful golden brown. Pour this fragrant tempering over the curry and mix well.

And that’s it! Your Kerala-style Ash Gourd & Moong Dal Curry is ready to enjoy.

Expert Tips

• Don’t skip the dry roasting of the dal – it makes a huge difference in flavour.
• Adjust the amount of green chilli to your spice preference.
• If the curry is too thick, add a little hot water to reach your desired consistency.

Variations

• My Mom’s Touch: My mom always adds a small piece of tamarind pulp to the curry for a slight tang. It’s delicious!
• For the Kids: If you’re making this for kids, you can omit the green chilli altogether.
• Extra Veggies: Feel free to add other vegetables like carrots or potatoes.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your coconut oil is ethically sourced.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment

Reduce or omit the green chilli and dry red chilli for a milder flavour. Add a pinch of cayenne pepper if you like it extra spicy!

Festival Adaptations (Onam, Vishu)

This curry is often served as part of the sadya (festive meal) during Onam and Vishu in Kerala. It’s a lovely addition to any celebratory spread.

Serving Suggestions

This curry is best served hot with steamed rice. It also pairs well with appam (lace-edged pancakes) or roti (Indian flatbread). A side of papadum (crispy lentil wafers) adds a nice crunch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Ash Gourd and what are its health benefits?

Ash gourd is a cooling vegetable that’s low in calories and rich in electrolytes. It’s believed to have various health benefits, including aiding digestion and promoting hydration.

Can I use a different type of dal instead of Moong Dal?

While moong dal is traditional, you can experiment with other dals like toor dal (split pigeon peas) or masoor dal (red lentils). Keep in mind that cooking times may vary.

How can I adjust the consistency of the curry?

If the curry is too thick, add a little hot water. If it’s too thin, simmer it for a few more minutes to allow it to thicken.

Can this curry be made ahead of time?

Yes, you can make this curry a day ahead. The flavours actually develop even more overnight!

What is the best way to grate coconut at home?

A traditional coconut scraper is the best way to grate coconut at home. However, you can also use a food processor with a grating attachment. Just be careful not to over-process it.