Prepare a checklist. Keep all ingredients close by in the cooking area

In a bowl soak peas (pattani) in 2c of boiling water for a couple of hours
Use a pressure cooker for cooking peas and moong dal.. Take enough water in the cooker for steam generation. Follow manufacturer’s instruction for operating the cooker. Do not overcook peas or moong. Take moong in a a bowl with 2c of water. Place it in cooker. Keep tha bowl with peas on the top and cook.. Let them just get soft. Keep the cooked peas and moong aside for later use.

In a heavy bottomed sauce pan heat 2tbsp oil over medium heat.. Pop the mustard seeds in the hot oil. Let them burst open, about a minute. Stir in urad, cumin, when the ruad turns golden and aromatic add red chilies, curry leaves, ginger, garlic and asafetida about Add onion and sauté until translucent. Add tomatoes let them soften Add the chopped bottle gourd; Cover and cook for 5 minutes over medium heat. Add turmeric powder. Add 3c of water, bring it to boil. Stir in tamarind paste.

Add the cooked peas and moong. Mix together. You may add 1c of water and bring it to boil. Stir in masala powder. Cook over medium heat for 5 minutes or until the koottu thickens. sat to taste. Turn the stove off. But leave the curry on the stove itself to get thicker. Garnish with chooped cilantro.