Pumpkin Dal [Kumro Diye Moong Dal] | How to make Pumpkin Dal [Kumro Diye Moong Dal] - by foodogger

 Pumpkin Dal [Kumro Diye Moong Dal]

Yellow Pumpkin Dal Recipe is a comforting and wholesome dal made with toor dal, pearl onions and pumpkin, spiced with garam masala and a seasoning of hing and curry leaf. Serve with rice or phulka for a complete meal.

INGREDIENTS:-

• 3 cups cubed Pumpkin [kumro]
• 1/2 cup yellow mung dal (don't wash)
• 2 teaspoons ghee
• 2 dried red chilli
• 2 green chilli, slit
• a pinch of Hing/asafoetida
• 1/2 teaspoon cumin seeds (1/2 to 1 teaspoon Panch Phoran, Bengali's five spice)
• 1 bay leaf
• 1/2 teaspoon turmeric
• salt to taste
• fresh coriander leaves for garnish

METHOD:-

1. Dry roast the yellow mung dal in a thick bottomed pan or kadhai until they turn golden and become fragrant. Transfer them to a bowl and let cool.
2. Heat ghee in a pressure cooker pan. Add the cumin seeds and when they splutter add the asafoetida, green chilli, dry red chilli and the bay leaf. Fry for a few seconds.
3. Add the chopped winter melon (ash gourd), salt and turmeric and toss well. 
4. Add the roasted lentils, and mix well. If the mixture is too dry, then add a few drops of water but may not require as the melon will anyways release water. Cook for about two whistles and switch off. Let the pressure go off on its own.
5. Uncover and check the doneness of the lentils, melon and adjust salt. Everything should retain its shape and be soft. Switch off. 
6. Serve hot with a dash of ghee tossed in it and garnish with some chopped coriander leaves. Traditionally this is served with hot white rice but we enjoyed it with some chapatis.