Friday 27 June 2014

White Pumpkin Dhal (வெள்ளை பூசணிக்காய் பருப்பு கடைசல்)

Are you tired of making the same dhal or curry to go with chappti? Here is an unusual, yet tasty dhal recipe. White pumpkin dhal makes an excellent side dish for roti or chappati along with salad or pickle. Try it out. 

Ingredients: (Serves four)
Toor dhal – ¾ tumbler or 150ml measure
White pumpkin – cut into small cubes, 1 tumbler or 200ml measure (வெள்ளை பூசணிக்காய்)
Onion – finely chopped, 2 tablespoons
Ginger – ½ inch piece, grated
Salt – to taste
Oil – 1 teaspoon
Turmeric powder – ½ teaspoon
Coriander powder – 2 teaspoons
Cumin powder – 1 teaspoon
Methi powder – a pinch
Red chilli powder – ¾ teaspoon
Jaggery – ½ teaspoon (optional)
Mustard seeds – 1 teaspoon
Jeera – 1 teaspoon
Ghee – 1 teaspoon
Curry leaves – a few

White Pumpkin Dhal (வெள்ளை பூசணிக்காய் பருப்பு கடைசல்)
Method: Wash and pressure cook toor dhal with 2 tumblers (400ml) of water for 6-7 minutes (6-7 whistles). Heat oil in a kadai and add mustard seeds. When they start to sputter, add jeera and saute for a few seconds. Add chopped onion and fry till it becomes transparent.  Now add pumpkin pieces, turmeric powder, grated ginger, required salt and little water. Cover and cook on a low flame till the vegetable is cooked. Mash the dhal very well with a ladle or hand blender and add it to the cooked vegetable. Mix coriander powder, jeera powder, methi powder and chilli powder in little water. Add this masala mixture, salt and jaggery to the dhal. Mix well. Once the dhal starts to boil reduce the heat and allow it to simmer for two minutes. Switch off the fire. Add ghee and garnish with curry leaves. Serve hot with chappati or roti. This dhal also goes well with rice and poriyal or pickle. 

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