Ingredients:
• 3/4 cup – Tuvar dal (about 2 cups – cooked). Boil with 1/4 tsp Turmeric until very tender and mushy.
• 1/4 tsp – asafetida (hing)
• 1 cup – red Pumpkin cubes
• 1 cup – white pumpkin cubes
• 1 large onion, diced
• 1 sprig Curry leaves
• 8 large Cloves of garlic, minced
• For the masala:
• 1 tsp – Coriander seeds
• 1 tsp – Cumin seeds
• 1/2 tsp – Mustard Seeds
• 15 Black Peppercorns
• 1/2 tsp – Fenugreek seeds (methi seeds)
• 1 tbsp – Channa dal (Bengal gram dal)
• 1 tbsp – Urad Dal (black gram dal)
• 2 dry Red Chillies
• 1-inch-diameter ball of Tamarind (make sure there are no seeds hiding inside)
• 1/4 cup – Coconut Milk or 2 tbsp – freshly grated Coconut
Method:
- Heat a skillet. Spray it with some oil, and then toast the masala ingredients (except the coriander), one by one, until they are a couple of shades darker and aromatic.
- Cool in a plate and transfer to a blender along with the tamarind.
- If you are using fresh coconut, toast it to a light brown shade. If you’re using coconut milk, add it directly to the blender.
- Place all the prepped vegetables, including the onion, in a microwave-safe dish.
- Add 1/4 cup of water, cover loosely and zap for about 10 minutes or until the pumpkin is very tender. Set aside. You can do this on a stove-top as well.
- Blend the spices with enough water to make a smooth paste. Set aside.
- Spray a saucepan with some oil and add the garlic and asafoetida. Saute, stirring, for 30 seconds to a minute. Don’t let the garlic turn dark brown or burn.
- Add the curry leaves and stir in.
- Now, add the blended masala and let it come to a boil.
- Turn down the heat and let it simmer for five minutes.
- Add the cooked vegetables and the cooked tuvar dal. Bring the mixture to a boil and then let it all cook on low heat, for about 10 minutes, for the flavours to meld. Add water if the stew is too thick.
- Add salt to taste.
- Serve hot over boiled rice.
- Recipe Courtesy: Holy Cow Vegan
Recipe courtesy of Vaishaly