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Another of my mom's pumpkin recipes for Charishma. According to my mom yellow pumpkin (the Halloween kind) is best for this recipe, but I don't see why you can't try other varieties. Then again, I'm always the rebel ;-)
- 1⁄2 cup dried lentils (moong dal)
- 250 g pumpkin, chopped (We use yellow pumpkin)
- 1⁄8 teaspoon turmeric
- 1⁄2 cup grated coconut, divided (freshly grated coconut is best)
- 1⁄2 red chile
- 1 teaspoon cumin seed
- 1 teaspoon oil
- 1⁄2 teaspoon mustard seeds
- 1⁄2 teaspoon Urad Dal (split skinned black gram)
- 6 curry leaves
- Cook lentils in a pressure cooker till tender.
- Alternately you can also cook it in a saucepan; add 1 cup water to lentils, bring to a boil, then reduce flame to low, cover, and simmer until tender (15-20 minutes).
- Cook chopped pumpkins in another saucepan with approximately 1 cup water, along with salt and turmeric, until tender (about 10-15 minutes).
- Meanwhile, in a grinder or food processor, grind grated coconut (LEAVE ASIDE 1 TEASPOON), red chili, and cumin seeds into a paste.
- When the pumpkin is cooked, add the cooked lentils and coconut paste to it and bring to a boil.
- In a small frying pan, heat oil over medium-high flame and add mustard, Urad dal and curry leaves.
- When mustard sputters, add 1 teaspoon grated coconut and fry until it turns brown (don't burn it!!!).
- Add the contents of the frying pan to the lentil-pumpkin mixture.
- Stir well.
- Serve hot with steamed rice.