Kumbalanga Parippu or white pumpkin dal
Built on just basics – lentils and a single vegetable. Ladle it on the hot rice with ghee!
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 30m |
| SERVES | 5-6 |
½ kg white pumpkin, chopped
300gm chana dal (split chickpea lentils)
50gm shallots (small onions), chopped
2 green chillies, slit
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp whole red chillies
100ml coconut oil
15 curry leaves
A pinch of turmeric powder
Salt to taste
1. Cook the dal (lentils) with turmeric powder, salt and a little water.
2. Add the chopped white pumpkin and green chillies and cook till done. Remove from the fire and keep it aside.
3. Heat coconut oil in a vessel. Add mustard seeds. When the mustard seeds crackle, add cumin seeds, red chillies and curry leaves. Add the shallots and fry till brown.
4. Add the fried shallots tempering to the cooked dal and pumpkin mixture. Mix well.
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