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Preparation Time : 20
Cook Time : 10
Total Time : 30
Yellow pumpkin 350 gms
Pigeon Pea split/Toor Dal 1/2 cups
Shallots 10 nos
Green Chili,slit 2 nos
Cumin Seeds 1/4 tsp
Coconut,grated 1/2 cups
Garlic Cloves,chopped 5 nos
Ginger Piece,chopped 1 nos
turmeric powder 1/2 tsp
Red Chili Powder 1/8 tsp
Pepper Powder 1/4 tsp
Mustard Seeds 1 tsp
Dried Red Chili 3 nos
Curry Leaves 1 sprig
Coconut Oil 3 tbsp
Salt to taste 1 tsp
Wash the toor dal and soak it in water.
Wash, peel and remove fibers and seeds from pumpkin then cut into one inch cubes.
Grind together coconut, cumin seeds and one pinch of turmeric powder to a smooth paste.
Heat oil in a pan, add shallots, few curry leaves, green chilli, ginger, garlic and saute for few minutes.
Add soaked toor dal, turmeric powder, 2 cups of water and cook the dal until soft.
Add pumpkin, red chilli powder and pepper powder. Mix well, cover and cook till the pumpkin chunks are fork tender.
Now add ground coconut paste and salt. Mix well and switch off the heat when the curry comes to a boil.
Heat 1 tbsp of oil in a pan, add mustard seeds. When they start to crackle, add dried red chilli, curry leaves and fry for a minute. Pour this over the curry and mix well.
Serve with Rice.
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