This is a gravy-like dish made using pumpkins and dal. Other vegetables like chow-chow, snake-gourd, cabbage, carrots etc can also be cooked this way. Normally, a traditional south indian meal will definitely include one dry curry and one kootu.
Preparation Time: 15 mins Cooking Time: 25 mins Makes 4 servings
To Be Ground Into A Smooth Paste (makes Approx. 3/4 Cup)
3/4 cup freshly grated coconut 2 whole dry kashmiri red chillies , broken into pieces 4 green chillies , broken into pieces 1 tsp cumin seeds (jeera) 1/4 cup of water
2 1/2 cups chopped red pumpkin (bhopla / kaddu) 1/4 cup yellow moong dal (split yellow gram) salt to taste 1 tbsp coconut oil or any other refined oil 1 tsp mustard seeds ( rai / sarson) 2 tsp urad dal (split black lentils) 8 to 10 curry leaves (kadi patta) for the garnish
Combine the pumpkin, moong dal, 2 cups of water and salt in a deep pan, mix well and cover and cook on a medium flame till cooked (for approx. 10 to 12 minutes), stirring once in between.
Add the prepared paste, mix gently and simmer for 5 to 7 minutes or till the mixture becomes semi dry.
For the tempering, heat the oil in small pan and add the mustard seeds.
When the seeds crackle, add the urad dal and sauté on a medium flame for a few seconds.
She is an ambitious editor who wants to change things. Having experienced stories - as many other Indian women and girls - that should not take place in today's times she wants to contribute to a better world. Having a study background in International Relations Alisa lives and works in New York City while her parents are originally from Bangalore.