Mathanga Parippu Curry/Pumpkin Dal Curry
- luvlittlehearts
- May 17, 2016
- 1 min read
Ingredients Pumpkin/Butternut squash cubed - 2 cup Moong dal- 1/2 cup Coconut grated 3/4 cup Turmeric- 1/3 tsp Green chilly- 4 Cumin- 1/2 tsp Fennel- 1/3 tsp Turmeric powder 1/3 tsp Garlic - 2 Mustard seeds 1/2 tsp Shallot- 2 diced Dry Red chilly- 2 Oil - 2 tsp Curry leaves
Method: Dry roast the moong dal till it gets a nice aroma but it should not be browned up. Allow to cools down a bit. Pour two cups of water and pressure cook till soft ( three whistles). Chop pumpkin into cubes. Add this into the cooked dal with half cup of water and salt to taste and cook till pumpkin becomes soft and tender. Meanwhile grind the coconut, cumin and fennel into a fine paste. Crush green chilly,and garlic and mix it to the paste and add into the cooked lentil and pumpkin and mix well. Bring this to a slight boil (slight bubbling at the edges). In a pan, heat oil and add mustard seeds and when they splutter add chopped shallots, red chilly and curry leaves and pour it over the curry. Serve hot.
Happy Cooking!
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