Padavalanga parippu, lentil curry with snake gourd

Ingredients

• 1 medium-sized snake gourd, peeled and cut into small pieces
• 100 g of toor lentils
• 1/4 teaspoon of turmeric
• 1/2 teaspoon of chili powder
• salt
• water
• 40 g of shredded coconut
• 1/4 teaspoon of cumin
• 2 green chili peppers
• 1/4 cup of mustard seeds
• 2 dried red chili peppers
• One bunch of curry leaves
• 2 tablespoons of coconut oil

Cook the lentils in water until they are tender.

Add the pumpkin, turmeric, chili pepper, and salt, and let it cook.

If needed, add a little water and mix well.

Combine the coconut, cumin, and green chili peppers, and then add this mixture to the curry.

Let the curry simmer over low heat until it thickens, then turn off the heat.

Heat the coconut oil, then add the mustard, dried chili peppers, and curry leaves.

Pour the curry over the rice, mix well, and serve.