1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
1 cup red pumpkin, chopped
1 long eggplant. chopped
2 tbsp. oil
1 onion, chopped
1 tomato, chopped
1 tsp. ginger-garlic paste
1 tsp. roasted coriander-cumin powder
1/2 tsp. turmeric powder
1 tsp. salt or to taste
1 tsp. garam masala powder
1 tsp. red chili powder
1 tsp. pepper powder
1 tsp. tamarind paste mixed with 1/2 cup water
1 tsp. coriander leaves, chopped
Directions
Pressure cook the soaked dal, eggplants and red pumpkin along with 1 1/2 cups water for 4-5 whistles. Add salt and turmeric powder and keep aside.
Heat oil and saute the onions till light brown in colour. Now add the ginger-garlic paste and rest of the dry spices mixed with 1/4 cup water. Fry on a low flame till the oil separates.
Add the tomatoes and continue to fry till it is mashed up. Add the boiled dal and the tamarind water.
Simmer for 4-5 minutes or till the consistency thickens a little. Garnish with coriander leaves and serve as a side dish with plain rice, jeera rice or any Indian bread.
