Ingredients:

• 250 g – pumpkin, peel off the outer skin gently and cut into cubes
• 3/4 tsp – salt (or to taste)
• For dal (dali):
• 1/2 cup – tur dal
• 300 ml – (3 cups) water
• 1/2 tsp – Turmeric powder
• 1/2 tsp – oil
• 1 tsp – Milk
• For Coconut paste:
• 4 -5 tbsp (45 – 60 g) – grated Coconut
• 1/2 tsp – Red Chilli powder (or 4 – 5 dried red chillies)
• 1/4 tsp – Turmeric powder
• 2 tbsp – water
• For seasoning:
• 1 tbsp – cooking oil
• 1 tsp – mustard
• 1/2 tsp – Jeera (cumin seeds)
• 6 – Curry leaves

Method:

1. Wash and soak tur dal in 300 ml (3 cups) water for half an hour and pressure cook along with turmeric powder, oil and milk for 15 minutes or until done and soft (reduce heat from high after 2nd whistle (2 quick whistles) and cook on a medium heat for 10 minutes.
2. Do not open the lid.
3. Allow the cooker to cool naturally.
4. For coconut paste:
5. In a deep pan or bowl, boil cooked dal along with pumpkin cubes and salt.
6. Cover and cook on a medium to low heat until 3/4 done / almost cooked.
7. Add coconut paste and cook again on a low heat for 5 – 8 minutes until gravy thickens.
8. Switch off the heat.
9. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya