Ingredients:

• ½ cup red lentil dhal (masoor dhal)
• 4 oz yellow pumpkin cubed into about ½ inch pieces
• ½ cup chopped tomato
• 2 green chilies split lengthwise
• 1 large garlic clove
• ½ inch piece ginger
• 2 teaspoon cooking oil
• ¼ cup water
• ½ teaspoon chili powder
• Pinch of turmeric
• Salt to taste
• 1/8 teaspoon tamarind paste
• 1 tablespoon milk

Method:

• Add dhal to a saucepan and add enough water to cover and cook on medium flame uncovered until ¾ done.  Set aside
• Chop garlic and ginger into small pieces (or crush them)
• Add oil to a saucepan and sauté garlic and ginger until golden brown
• Add green chilies and sauté for another 10 – 15 seconds
• Add chopped tomatoes and cook for about a minute in low flame
• Add pumpkin, ¼ cup water, salt, chili powder, turmeric, tamarind paste and cover and cook until pumpkin is soft.
• Add cooked dhal to the saucepan and mix well and cook until dhal and pumpkin are well done.
• Add milk and cook for a couple of seconds
• Serve with rice