Recipe by Anu
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 ;-)
Top Review by Charishma_Ramchandani
I'm sorry Anu, we didn't like this one. I made it for dinner tonight. It was too plain and we didnt really like the taste. Probably more spicier and flavourful just like the other bittergourd recipe, the kootukari(sp?), are what we really like.
- 118.29 ml dried lentils (moong dal)
- 250 g pumpkin, chopped (We use yellow pumpkin)
- 0.59 ml turmeric
- 118.29 ml grated coconut, divided (freshly grated coconut is best)
- 1 red chile
- 4.92 ml cumin seed
- 4.92 ml oil
- 2.46 ml mustard seeds
- 2.46 ml Urad Dal (split skinned black gram)
- 6 curry leaves
Directions See How It's Made
- 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.