Ingredients
1 cup yellow pumpkin / sihi kumbalakayi cut into big chunks
1/2 cup boiled Kabuli chana/ chickpeas / kadle kaalu
1/2 cup boiled toor dal
1 chopped tomato (boil with toor dal)e
Pinch of jaggery to taste (optional)
Salt to taste
Chopped coriander leaves
For the tempering:
3 tsp oil
1 tsp mustard
curry leaves
1 red chilli bits
Pinch of hing/asafoetida
For the masala paste:
In a pan heat 1 tsp oil and roast
3 tsp coriander seeds / daniya seeds
1 tsp cumin seeds/jeera
4-5 methi/fenugreek seeds
2 tsp chana dal
2 tsp urad dal
chana dal size hing
small piece of cinnamon/ dalchini
1/2 tsp hing / asafoetida
5 red chillies
Roast these on a medium flame until a nice aroma comes. Grind it with 4 tblsp grated fresh Coconut and chickpea size tamarind, make a smooth paste.
Procedure
Wash the chopped pumpkin chunks and cook with half a cup of water with a little salt (dont put in cooker)
Once the pumpkin chunks are cooked, add boiled dal, chana, and ground masala according to your taste.
Add water as needed and adjust the consistency
Add salt, jaggery and let it boil for 5-10 mins
Turn off the flame, add the tempering with the mentioned ingredients
Garnish with the chopped coriander leaves. Serve hot with rice and papad.
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