Ingredients
The following ingredients have 4 Servings
- Yellow Pumpkin pieces - 2.5 cup
- Dhal (moong or toor dhal) - 1 cup
- Sunflower or any other cooking oil - 3 tsp
- Mustard seeds - 2 tsp
- Green chilies - 5 nos
- Cumin seeds- 1 tsp
- Shallots - 5
- Curry leaves- 8
- Dry red chilies - 3-4
- Salt - as necessary
- Coconut grated - 1/2 cup
- Turmeric powder - 1 tsp
- Red Chili powder - 1 tsp
Instruction
- First wash and cut the pumpkin, green chillies, shallots and green chilies into small pieces. Remove the pumpkin skin carefully, as it's bit hard to remove. Also grate the coconut.
- In a mixie jar, add grated coconut, shallots, green chilies, cumin seeds and little water. Grind well into a nice paste and keep it aside.
- Now wash and cook the moong dal in pressure cooker for about 3 whistles by adding sufficient water, salt and turmeric powder. Once done, remove it from the stove and keep it aside. Do not open the cooker till all pressure is released. 
- In a wide pan, add chopped pumpkin pieces, few shallots, little water and salt and allow it to cook. After few minutes, add red chili powder, turmeric powder and mix well. Add another 1 cup of water and cook properly by covering with a lid.
- Once the pumpkin is cooked soft, add the grated coconut paste from the mixie jar and the cooked dal from the pressure cooker. Mix everything properly and add sufficient water. Check the taste and add salt and red chili powder at this stage if necessary.
- Allow this to boil by stirring in between. Once boiled, switch off the stove. 
- Now let's make the tempering. In a dry pan, heat sunflower oil. When oil gets heated add mustard seeds, cumin seeds, dry red chillies and curry leaves one by one and stir. 
- Reduce the flame so that it doesn't turn the garnishing things to black in colour. Once the seeds pop, pour this over the already prepared curry. Pumpkin dal is ready to serve with rice.
