Black gram Lentil and Pumpkin Chutney | Poosanikkai Thoghayal

Name: Black gram Lentil and Pumpkin Chutney | Poosanikkai Thoghayal
Total time: 600 s
Yield: 5-8 servings
Cuisine: Indian
Ingredients: for Thoghayal; 1/4 cup udad dal / black gram lentil split and dehusked; 300 grams pumpkin cleaned (remove the seeds); 1 medium sized tomato; 1 small lemon size round of tamarind; 2 each red and green chillies; as required Coconut oil; 10-15 curry leaves; 1/8 cup Fresh or desiccated coconut; to taste Salt; For tempering:; 2 tsp coconut oil; 4-5 curry leaves; Pinch hing / aesofotida; 1/4 teaspoon mustard seeds

PV Iyer @pviyer79

Nagpur

#dal

This nutritious chutney is a South-Indian preparation which is enjoyed with plain steamed rice along with sambar, rasam or vattha kozambhu. In this recipe I am not only using the fleshy thready part of the vegetable, I am also sharing how to use the skin part of the pumpkin .

But being brought up in Maharashtra many of my South-Indian dishes have a fusion of this part of the country. We enjoy having this tangy chutney with chapatis too.

#dal

But being brought up in Maharashtra many of my South-Indian dishes have a fusion of this part of the country. We enjoy having this tangy chutney with chapatis too.

PV Iyer @pviyer79

Nagpur

#dal

But being brought up in Maharashtra many of my South-Indian dishes have a fusion of this part of the country. We enjoy having this tangy chutney with chapatis too.

#dal

But being brought up in Maharashtra many of my South-Indian dishes have a fusion of this part of the country. We enjoy having this tangy chutney with chapatis too.

Saved

Ingredients

10 minutes

5-8 servings

forThoghayal
1/4 cupudad dal / black gram lentil split and dehusked
300 gramspumpkin cleaned (remove the seeds)
1medium sized tomato
1small lemon size round of tamarind
2each red and green chillies
as requiredCoconut oil
10-15curry leaves
1/8 cupFresh or desiccated coconut
to tasteSalt
Fortempering:
2 tspcoconut oil
4-5curry leaves
Pinchhing / aesofotida
1/4 teaspoonmustard seeds

Saved

Steps

10 minutes

1

Remove the skin of red pumpkin and cut the skin in small pieces and set aside.
2

Chop the pumpkin in small cubes. (Do not throw the thread like inside as it is nutritious and tasty) chop tomatoes. Break chillies in halves.
3

If you are taking frozen coconut then soak in warm water till we are preparing other things. My fresh coconut was bad when I cut it open hence I used desiccated coconut. I soaked it in some warm water.
4

In a pan put some more oil, let it heat, then add urad dal and fry till it changes it's colour, add chillies and fry, next add the skin of pumpkin and fry for a minute then next add the vegetable part and fry it for some time then cover and cook it.
5

When it gets soft add tomatoes and fry till it loses it's shape and is soft.
6

Now add the other ingredients like curry leaves, tamarind, coconut, salt and mix and let them come together for 2-3 minutes.
7

Switch off the flame. Grind into smooth paste.
8

In a pan add coconut oil 2-3 tsp, when it's hot add mustard seeds, let it crackle then add hing and curry leaves. Add this tadka to the ground paste and thoghayal is ready to be served.