Soak tamarind in a bowl with ¼ cup hot water and set aside to soak. Squeeze and strain it later. Set aside.

Add dal to a pot or pressure cooker and rinse well till the water runs clear. Pour 1½ to 2 cups water. Begin to heat on a medium heat.

Meanwhile rinse the bottle gourd, cut it to 2 parts. Taste test to make sure it is not bitter. Peel the skin and cube.

Add the cubed gourd to the dal and bring it to a rolling boil. Turn the heat to low.

If using pressure cooker, cover and pressure cook for 2 whistles on a medium heat. When the pressure drops open the lid.

If cooking in a pot, cook uncovered on a low to medium heat, adding more hot water as required.

To make sorakkai kootu, lentils and the gourd both must be soft cooked.

While the lentils coo, in a small tadka pan, dry roast red chilies and chana dal until deep golden and aromatic. Add cumin seeds and fry for 30 seconds.

Cool these and add to a grinder along with coconut. Pour little water and make a thick paste.

When the dal and gourd is cooked completely, add the ground paste, tamarind and turmeric.

Stir well. Add more hot water if required to bring it to the desired consistency. It has to be thick yet of pouring consistency. cook for about 3 to 5 minutes, until bubbling and aromatic.

Meanwhile, heat the tadka pan with ghee or oil. Add mustard and cumin seeds.

When they begin to crackle, add curry leaves, red chili and hing.

Switch off the stove and add the tempering to sorakkai kootu. Serve with rice or chapathi.