1. Cook lentils in a pressure cooker till tender. 2. Alternately you can also cook it in a saucepan; add 1 cup water to lentils, bring to a boil, then reduce flame to low, cover, and simmer until tender (15-20 minutes). 3. Cook chopped pumpkins in another saucepan with approximately 1 cup water, along with salt and turmeric, until tender (about 10-15 minutes). 4. Meanwhile, in a grinder or food processor, grind grated coconut (LEAVE ASIDE 1 TEASPOON), red chili, and cumin seeds into a paste. 5. When the pumpkin is cooked, add the cooked lentils and coconut paste to it and bring to a boil. 6. In a small frying pan, heat oil over medium-high flame and add mustard, Urad dal and curry leaves. 7. When mustard sputters, add 1 teaspoon grated coconut and fry until it turns brown (don't burn it!!!). 8. Add the contents of the frying pan to the lentil-pumpkin mixture. 9. Stir well. 10. Serve hot with steamed rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
