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Pumpkin Dal Curry/ Mathanga Parippu Curry

Ingredients

Pumpkin – 1/2 kg cut into big pieces

Toor dal – 3/4 cup

Water – 2 cup

Salt  – to taste

Grated coconut – 3/4 cup

Green chillies – 4

Turmeric powder – 1 tsp

Chilly powder – 1/4 tsp

Jeera/ Cumin seeds – 1/4 tsp

For Tempering

Small onions/ Shallots – 5 sliced

Curry leaves – 2 sprigs

Dry red chillies – 4 broken, seeds removed

Mustard seeds – 1 tsp

Coconut oil – 1 tbsp

Method

Wash and soak the dal in water for half an hour.  Drain and put it into a pressure cooker.  Add the pumpkin pieces and pour 2 cups of water over it.  Close the lid and cook for 4 minutes on a low flame after the first whistle.  Grind together coconut, green chillies, turmeric powder, chilly powder and cumin seeds to a fine paste.  Add this paste to the cooked dal and pumpkin.  Add salt and mix well.  Simmer it for 2 minutes.  Heat oil in a small pan and splutter mustard seeds.  Add small onions, curry leaves and dry red chillies.  Fry till the onions turn light brown.  Pour this over the curry and mix well.  Serve delicious ‘Pumpkin Dal Curry/ Mathanga Parippu Curry’ with rice, pickle and pappads.  Enjoy!

Related Recipes:

  1. Vellirikka-Kadala Parippu Curry/ Cucumber-Channa Dal Curry
  2. Snake Gourd Dal Curry
  3. Cabbage-Carrot Thoran
  4. Bitter Gourd Curry with Coconut Milk
  5. Keerai Parippu Koottu/ Palak Dal/ Spinach Dal
Tags: dal and vegetable koottukerala vegetarian recipesmathanga parippu currymathanga parippu erisserypumpkin dal currypumpkin recipes
Lissie: A daughter, wife, mother, sister, and a mother-in-law. A post graduate, housewife, business woman and a missionary.
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