Thursday, November 24, 2011

Gummadikaya teepappu/Sweet Pumpkin dal

Gummadikaya or yellow pumpkin is a regular at home. With cut pieces being available in the market, this is one of those ‘every other day dal’ at home.

Preparation time: 20-30 mins

Serves: 4


Pumpkin (Gummadikaya) ½ kilo

Pigeon peas (Toordal/kandipappu) 1 cup Refined cooking oil 1 tbsp
Mustard seeds (Rai/aavalu) 1 tsp
Cumin seeds (Jeera/jeelakarra) 1 tsp
Black gram (Urad dal/uddipappu) 1 tsp

Curry leaves 4-5

Green chillies 4

Sugar 2 tsp

Pinch of Red chilli powder

Pinch of Asafoetida

Pinch of turmeric
Salt to taste

Fresh coriander to garnish

Peel, de-seed and cut the pumpkin into cubes. Slit the green chillies.

Pressure-cook the pigeon peas, pumpkin, green chillies, and sugar with a pinch of turmeric to 3 whistles.

In a pan/kadai (bandl/mookudu), heat oil. Add mustard seeds and as they pop, add cumin, black gram, curry leaves and a pinch of asafoetida.

To the seasoning, add the cooked pumpkin and pigeon pea mix and sauté. Add water if required ensuring the dal isn’t burnt.

Spice the dal with salt to taste, red chilli powder and a tsp of sugar (if required). Cook to one boil.

Garnish with fresh and chopped coriander and grated fresh coconut (if a Kannadiga) and serve with hot rice and papads.

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