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
