Ingredients to serve 8 people
2 Cups of finely chopped white pumpkin
¼ Cup Lima Beans or Chickpeas (Optional)
¾ Cup Cooked toor dal
Small lime size Tamarind
1 Cup Hot water to soak the tamarind
3 Cups Luke warm water
1 Tbs. Sambhar powder
2 ½ Tsp. Salt
For the Masala
1 Tbs. Coriander Seeds
1 Tsp. Channa dal or Yellow Split Peas
1 Tsp. Urad dal
2-3 Red Chilli
1 Tbs. Freshly Grated or desiccated coconut
¼ Cup Water
¼ Tsp. Turmeric Powder
2 Tbs. Oil
1 Tsp. Mustard Seeds
1 Tsp. Fenugreek Seeds
1-2 Small Red Chilli
Sprig Curry Leaves
Soak the chickpeas for about 3-4 hours with 1 cup of water.
Soak the tamarind in the cup of hot water separately for 10 minutes.
Pressure-cook the peas or cook the peas with water till it is tender and keep aside.
Heat the 2 teaspoons of oil in a pan and add the coriander seeds, channa dal, urad dal, red chillies, and asafoetida.
Fry it till the ‘dals’ turn golden brown.
Add the coconut and fry for a minute.
Grind this into a soft solid mixture by adding the quarter cup of water and keep aside.
In a pan, add the chopped white pumpkin and extract the juice from the tamarind by adding water little by little into the pan. Add the salt, turmeric powder, asafoetida and sambhar powder and cook for 7-8 minutes.
Add the cooked toor dal and cooked peas and mix it thoroughly.
Let it cook on slow fire for about 5 minutes.
Add the ground mixture and cook for a minute or two.
Heat the oil in a pan and add the mustard seeds.
When the mustard seeds crackle, add the fenugreek seeds and red chilli
When the fenugreek seeds turn golden brown pour it into the gravy and garnish it with the curry leaves.
Note: Eggplant, Bitter Gourd, Broccoli are some of the vegetables that can be prepared in a similar manner