During my school college days, I was a very picky eater. I din’t like most of veggies except red spinach, dals and pumpkins. My mom tried to make this often. I relish the taste even now ♥. Well this is again a simplified version of her original recipe.
- Pumpkin – 1.5 – 2 cups skinned and cubed
- Moong dal/whole Green gram dal – 1/2 cup
- Green chilies – 1
- Red Chili Powder – 1 teaspoon
- Coconut Oil – 2 tbsp
- Red chilies – 2 nos
- Urad dal – 1 teaspoon
- Mustard seeds – 1 teaspoon
- Sliced Shallots (small onions) – 3 nos
- roasted grated coconut – 1 to 2 tbsp (refer notes)
- Curry leaves – 2 springs
- Asafoetida/hing – 1 pinch
- Salt to taste
You have to,
- Soak the green gram dal over night, that makes it softer and easy to cook.
- Now pressure cook (3 whistles) the green gram dal with 2 cups water, asafoetida and sliced green chili.
- Once the pressure is gone, open it and mash it.
- Add the pumpkin and boil till cooked. It wont take much time around 10 minutes.
- Add salt and continue boiling till it starts to thicken. Remove from fire
- For tempering, heat oil in a pan in medium flame.
- Add red chili flakes followed by urad dal.
- Once dal changes color, add the mustard seeds. Allow them to pop up.
- Now add shallots and fry till they turn light brown.
- Add the dry roasted coconut and curry leaves. Saute it for 10 sec at least and add this to the dal mixture.
- Serve with rice and fish fry
1. I always have dry roasted coconut at home. For this recipe, you can toast the 1/4 cup to 1/2 cup of freshly grated coconut in a pan. Saute it till it turns light brown. Once cool down you can store in a dry airtight container. (preferably glass jar). It will stay for more than a month
2. You can skip adding onions to the recipe. It still tastes good