Ingredients
- Pumpkin: 2 cups, peeled and diced
- Lentils (red lentils or split yellow moong dal): ½ cup, rinsed
- Onion: 1 small, finely chopped
- Tomato: 1 medium, chopped
- Garlic: 2 cloves, minced
- Ginger: 1 tsp, grated
- Green chili: 1, chopped (optional)
- Turmeric powder: ½ tsp
- Cumin seeds: 1 tsp
- Mustard seeds: ½ tsp
- Curry leaves: 5-6
- Water: 2 cups
- Oil: 1 tbsp
- Salt: to taste
- Fresh coriander leaves: for garnish
Preparation
Heat oil in a pan. Add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
Add onions, garlic, ginger, and green chili. Sauté until onions turn translucent.
Add tomatoes and cook until they soften.
Add turmeric powder, salt, and diced pumpkin. Stir well.
Add lentils and water. Cover and simmer for 20-25 minutes, stirring occasionally, until the pumpkin and lentils are soft.
Adjust seasoning as needed.
Garnish with fresh coriander leaves.
Serve hot with rice, quinoa, or roti.
Servings: 2-3 servings.
Notes
- For added flavor, you can include a pinch of garam masala or curry powder.
- Adjust water consistency based on your preference for a thicker or thinner curry.
