Pumpkin daal curry is a very simple, quick and healthy dish goes well with rotis or phulkas. Despite its quick cooking time, this dish has a rounded flavour. The addition of fresh coconut with a dash of hing mixed with cooked creamy pumpkin gives this curry a perfect taste. Its slight sweet with a mild spicy of chillies in it. I love to have this curry with rice porridge as well :) Do try out guys !
INGREDIENTS
2 Cups Pumpkin pieces.
1/2 Cup Moong dal (cooked)
1 Cup Coconut grated.
3 Dry Red chilly
2 Green chilly
1 tsp Turmeric powder.
2 tsp Mustard seeds
Few Curry leaves
1 tsp Hing
2 tsp Coconut oil
Salt to taste
METHOD
Heat oil in a kadai. Add mustard seeds and allow to splutter. Add in curry leaves, green chilly and dry red chilly and saute. Drop in the pumpkin pieces with salt, turmeric powder and water and allow to cook under low flame for about 8 to 10 min. Once its done, add cooked moong dal and stir. Add water according to the consistency you need. Sprinkle hing and add fresh grated coconut and stir well.
Serve hot.
Enjoy!!
2 Cups Pumpkin pieces.
1/2 Cup Moong dal (cooked)
1 Cup Coconut grated.
3 Dry Red chilly
2 Green chilly
1 tsp Turmeric powder.
2 tsp Mustard seeds
Few Curry leaves
1 tsp Hing
2 tsp Coconut oil
Salt to taste
METHOD
Heat oil in a kadai. Add mustard seeds and allow to splutter. Add in curry leaves, green chilly and dry red chilly and saute. Drop in the pumpkin pieces with salt, turmeric powder and water and allow to cook under low flame for about 8 to 10 min. Once its done, add cooked moong dal and stir. Add water according to the consistency you need. Sprinkle hing and add fresh grated coconut and stir well.
Serve hot.
Enjoy!!
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