White Pumpkin (Ash Guard) Lentil Curry

White Pumpkin is a good source of Vitamin B1, B3, C etc. It is very good for Diabetic Condition. It is served with Rice or Poori as an accompaniment and is a very tasty dish.

Ingredients

Ash Guard (White Pumpkin) 350 Gms

Bengal Gram (Chana Dal) – ¼ cup

Curd (Dahi / Yogurt) – 1 tbsp

For Grinding

Grated Coconut – 4 tbsp

Green Chilli – 1 or 2

Cumin Seed (Jeera) 1 tsp

For Seasoning

Coconut Oil – 2 tsp

Mustard Seed (Rai) – 1 tsp

Curry Leaf – 1 or 2 strand

Preparation:

Wash and soak the Chana dal in hot water for an hour. Remove the hard skin of the pumpkin and discard. Cut the Pumpkin into small pieces.

Pressure cook the Dal and Pumpkin together with salt and ¼ cup of water. Pressure cook for 2 to 3 minutes.

The Bengal Gram should be cooked till soft (not mushy).

Meanwhile grind the Coconut, Green chilies and Jeera together to a fine paste with little water. Add this paste to the cooked White Pumpkin and Dal mixture. Add Dahi (Yogurt) and mix well.

Heat Coconut Oil and add Rai. When it crackles, add Curry Leaves. Transfer to the Pumpkin Curry. Mix and transfer to a serving bowl.

Done!

Note:

Coconut Oil gives a distinct flavor and taste. It can be substituted with other cooking oil, if required.

If the dal is not soaked, pressure cook the dal separately. Cook the vegetable in a pan, then add cooked dal and follow the procedure.