Recipe: Delicious Pumpkin and toor daal curry-Kerala style

Pumpkin and toor daal curry-Kerala style. Then in to this cooker add the pumpkin pieces and pressure cook for one more whistle. Pumpkin and toor daal curry-Kerala style This curry goes well with roti or rice. This curry goes well with roti or rice.

Grind coconut, jeera & red chillies to a fine paste. When the pumpkins are cooked, add the dal and stir. Now add the ground paste and bring to a boil. You can cook Pumpkin and toor daal curry-Kerala style using 16 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Pumpkin and toor daal curry-Kerala style

1. You need of Pumpkin (cut).
2. You need of Toor dal.
3. Prepare of Onion (chopped).
4. Prepare of Garlic (chopped).
5. You need of coconut Grated.
6. Prepare of chilles Green.
7. Prepare of Oil.
8. Prepare of Turmeric powder.
9. It's of Chilli powder.
10. You need of Garam masala.
11. Prepare of Chicken masala.
12. It's of Salt.
13. Prepare of Ghee.
14. You need of Mustard seeds.
15. It's of chilles Dry red.
16. It's of Curry leaves.

This gravy should not be too watery. In today's recipe, we will cook yellow pumpkin with dhal and coconut paste. This is a typical South Indian style of preparing dal. The coconut paste can be skipped in the recipe but it adds a good taste.

Pumpkin and toor daal curry-Kerala style step by step

1. Pressure cook dal with chilli powder,garam masala salt and turmeric for 1 whistle. let it cool.Then in to this cooker add the pumpkin pieces and pressure cook for one more whistle..
2. Meanwhile add oil to a heating pan and add garlic and chillies.I usually add a lot of garlic as it enhances the taste.Once the raw smell goes add add onions and wait for it to turn brown..
3. Now add chicken masala to it..
4. Add the pressure cooked items to this pan and allow to mix well..
5. Add the coconut gratings and mix well.Check for required salt level..
6. In another pan heat some ghee and add mustard seeds.Let it splutter then add dry red chillies and curry leaves. Add this to the hot curry and serve..

Yellow Pumpkins, also known as Parangikai or mathanga or kaddu are very healthy and is rich in fibre, potassium and Vitamin C. Wash and chop pumpkin into bite size pieces with or without skin( i used with skin only) and also chop onion, tomatoes and keep ready. Pumpkin and moong dal hit it off beautifully together. Mild to taste, the two have the capacity to combine a wide array of flavors very well. This recipe of pumpkin moong dal makes the most of this attribute, with its luxurious use of curry leaves and masalas.