Pumpkin and Red lentil Dhal Curry

Red lentil made with pumpkin in coconut milk makes a tasty and creamy Dhal curry

Pumpkin red lentil dhal
Total Time (Mins): 
40
Prep Time (Mins): 
10
Cook Time (Mins): 
30
Serving: 
3
Ingredients: 

Boil (pressure cook):
Pumpkin cubes: 100 gm
Red Lentil: 1 ½ cups
Turmeric: ¼ tsp
Water: 4 cups
Salt to taste

Tempering
Coconut scraped: 1 Tbsp
Yellow Onion (small): 1(finely chopped)
Curry Leaves: 7-8
Mustard seeds: 1 tsp
Asafetida: ¼ tsp (optional)
Red Chili Powder: 3 tsp
Coconut oil: 3 tbsp

Curry
Thick Coconut milk: 1 cup

Cooking Method: 
Boiling, Frying
Skill Level: 
Beginner
Instructions: 

1) Pressure cook red lentil, pumpkin, salt and turmeric powder with water till pumpkin is soft. Cool and mash up the pumpkin with the back of a ladle till pumpkin and lentil is soft. Add more water if desired to maintain a semi-thick consistency. Simmer on a slow heat.

2) Heat oil in a fry pan. Add mustard seeds and allow it to splutter. Add asafetida and fry for 30 sec.

3) Add finely chopped onion. Fry till translucent. Add scraped coconut. Fry on a low flame till golden brown. 

4) Add red chili powder. Fry for 1-2 min on a low flame. 

5) Add curry leaves. Fry for 1 min. Add this tempering to the red lentil curry.

6) Mix well. Check for salt and add if desired. Bring to a boil and then simmer. 

7) Add coconut milk on a low heat. Heat it through. Do not boil.

8) Remove from heat.

 

Common Mistakes: 

Do not boil after adding coconut milk or it curdles

Tips: 

Add scraped coconut only after adding onion or it burns 

Alternative Ingredients: 

1) Substitute red lentil with yellow lentil

2) Substitute coconut oil with vegetable oil

 

Bonus: 

Garnish with coriander leaves. Serve hot with rice and lemon wedges. 

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