PUMPKIN DAL/ PUMPKIN LENTILS CURRY

                  This is my favourite veggie to add to my dal! A super and useful recipe for worried mothers. The best way to include a vegetable and nutrition into the diet of fussy toddlers. Yes, Im talking from experience. Phew……..My troublesome and fussy 2 year old actually loves this version of dal! Glad I can sneak in a veggie…..beautifully camouflaged…. Phew!!……..Thanks pumpkin 😉                  Its an extremely easy dish to make……just add everything into the pressure cooker….and …………………..VOILA!!:D

3/4 cup moong dal / pasi paruppu (lentils)
2 cloves garlic, crushed
1/2 onion, chopped
1/4 tomato, chopped
1 cup orange pumpkin, cubed
1/2 chicken stock cube (optional)
1/4 tsp asafoetida
salt to taste
1/2 tsp turmeric powder
1 stem curry leaves
2-3 dried red chilli
1 tsp mustard seeds
1/4 tsp ulundhu/ urad dal
1/4 tsp cumin seeds
1tbsp ghee
1 tbsp oil
water to cook
1 tbsp coriander leaves, chopped

• In a pressure cooker, wash and add the lentils, onions, tomatoes, garlic, pumpkin, salt, turmeric powder, asafoetida, coriander leaves and chicken stock cube. Add water to cover and enough to cook the dal. Let it cook for about 4 whistles or until lentils are cooked. Pumpkin will be mashed.
• In a heavy bottomed wok, heat the oil and ghee. Add the mustard seeds and wait till it starts popping. Then, add the urad dal, cumin seeds, curry leaves and red chilli.
• Add the mashed lentils and simmer for a minute. turn off the flame.

• if your adding the chicken stock taste before you add the salt. its quite salty.
• adding ghee to dal enhances the taste.  I never add ghee to any of my cooking except dal. dal needs it 🙂