Life is too complicated, isn’t it?
I as a person has always been a sucker for simple home prepared food. Even something as simple as dal with rice and pickle makes me the happiest version of me 🙂
I love red/yellow pumpkins. Be it in the form of an elite international cuisine or our masaledaar desi style. Pumpkin has a lot of health benefits, it keeps you full for a longer stretch. Dal is officially a vegetarian’s chicken considering the level of protein. Pumpkin with some warm desi spices? *drooling*
This recipe is so easy that it should not be put up on my blog. But that’s the beauty of the dish, so here we go, raising a toast to ‘the simple pleasures in life’ 🙂
- Tur dal – 2 tablespoons
- Moong Dal – 2 tablespoons
- Pumpkin Diced -200 grams
- Onions -2 large (finely chopped)
- Garlic Cloves – 6 -7
- Olive Oil – 1 teaspoon
- Curry Leaves – 7 – 8
- Mustard Seeds – 1 teaspoon
- Asafoetida (Hing) – 1/4 teaspoon
- Coriander – As per need
- Salt – As per need
- Green chilly – 1
- Coriander Powder – 1 teaspoon
- Turmeric Powder – 1/4 teaspoon
- Fresh ginger – 1/2 teaspoon grated
- Soak the tur and moong dal separately for 15 minutes. Pressure cook it for 3 whistles. Once cooked mix the two.
- Cut the pumpkin into small cubes. Pumpkins generally melt when cooked, hence cut it accordingly. Finely chop the onions, coriander and ginger.
- Coat the bottom of a medium sized pan with olive oil. Add mustard seeds and wait for it to crackle. Add curry leaves, green chilly, garlic, coriander and roast it for about a minute.
- Add onions and salt once the garlic is golden brown. Saute the onions for about 3 minutes. Add the diced pumpkin. Add the dry masala i.e. coriander powder, turmeric powder. If you like your food spicy, you can also add about a teaspoon of red chilly powder.
- Pour about 4 to 5 spoons of water to reduce the heat and cover the pan with a lid. Lower the flame and let the pumpkin cook for 5-10 minutes depending upon the size and quantity of the pumpkin.
- Once the pumpkin is cooked, add the tur and moong dal. Add water. If having this dish with rice, you can loosen the consistency by adding more water. If with chapati, I would recommend the consistency of the dish to be less watery.
- When done, take the pan off the heat and garnish it with fresh chopped coriander, and red chilly powder.
Tip: Squeeze half a lemon before serving the pumpkin dal to enhance the flavor 🙂