Thursday, 1 May 2014
Pumpkin DAL / Gummadikaya Pappu / Kumbalakai Bele
Ingredients for Pumpkin DAL:
Chopped Pumpkin : 1 to 1.5 cufor ps
Toor Dal: 1/2 cup
Tomato: 1
Turmeric Powder : 1/4 tsp
Chopped Pumpkin : 1 to 1.5 cufor ps
Toor Dal: 1/2 cup
Tomato: 1
Turmeric Powder : 1/4 tsp
Tamarind : Gooseberry size ball
Oil : 2 tbsp
Oil : 2 tbsp
Mustard Seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
Dried Red Chillies : 2
Hing : 1/8 tsp
Curry Leaves : 1 string
Dried Red Chillies : 2
Hing : 1/8 tsp
Curry Leaves : 1 string
Red Chilli Powder: 1/2 tsp or as per taste
Coriander/dhaniya powder 1/2 tsp (optional)
Salt to tasteTo prepare Pumpkin DAL:
1. Soak the tamarind in water for 10 minutes, then squeeze the extract out of it and set aside.
2. Wash, peel and chop the pumpkin into cubes. In a pressure cooker put the rinsed toor dal, chopped pumpkin, chopped tomatoes, turmeric powder and 1.5 to 2 cups of water and cook till 3 whistles.
3. Turn off the flame and wait until the pressure go off.
4. Heat oil in a vessel. Add the mustard seeds, cumin seeds and let them splutter. Then add the broken red chillies, hing and curry leaves to it and fry for a while.
6. Add the tamarind extract and cook for a minute. Now add the dal mixture, salt, red chilli powder and Coriander/dhaniya powder to it and cook for 5 minutes.
7. Switch off the flame and serve hot with steamed rice or chapati or roti.
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