White Pumpkin 1 (cut into chunks)
Chana dal – 1 cup (washed and soaked)
Dry red chillies -5
Corriander seeds – 2 tablespoons
Cummin seeds -1 teaspoon
Mustard seeds -1/2 teaspoon
3-4 garlic flakes
1 small onion
pinch of turmeric
1/2 fresh coconut
For tempering : 2-3 tbsps ghee, 1/2 onion sliced, few curry leaves.
Dry roast on a tawa, separately, whole red chillies, corriander seeds, cumin seeds, mustard seeds, garlic (sliced), onion (sliced), grated coconut. Add a pinch of turmeric and grind extra fine and keep aside.
Wash the channa dal and soak for sometime. Pressure cook or boil and keep aside. Make a thick curry with the ground masala, add the pumkin and cook till the masala boils and the pumpkin is nearly cooked (say roughly 5-8 minutes). Add the channa dal and simmer for a few minutes. In a separate pan add ghee and heat up and add the sliced onion. When it turns golden, add the curry leaves. Pour on the boiling curry and simmer for a minute or two.
Serve with white rice or roti and a vegetable side-dish, papad, pickle.