Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Gujarat · Dinner

Pumpkin and Lentil Stew

Traditional Recipe 31: Pumpkin and Lentil Stew recipe

🧺 Ingredients

• Pumpkin: 250g (cubed)
• Toor dal: 100g
• Water: 600ml
• Oil: 15ml
• Ghee: 10ml
• Cumin seeds: 1 tsp (5g)
• Mustard seeds: ½ tsp (3g)
• Asafoetida: pinch (1g)
• Curry leaves: 10
• Turmeric: ½ tsp (2g)
• Red chilli powder: ½ tsp (2g)
• Coriander powder: ½ tsp (2g)
• Salt: 5g
• Sugar: 1 tsp (5g)
• Lemon juice: 1 tbsp (15ml)

👩‍🍳 How to make Pumpkin and Lentil Stew

1. Wash and soak toor dal 10 min.
2. Peel and cube pumpkin, removing seeds.
3. In pressure cooker, add dal with 600ml water and ½ tsp salt. Cook 2 whistles (10 min).
4. Heat ghee + oil (25ml total) in separate kadai over medium heat (160°C).
5. Add mustard seeds; crackle 30 sec.
6. Add cumin seeds, asafoetida, curry leaves; fry 1 min.
7. Add pumpkin cubes; stir for 2 min.
8. Add turmeric, red chilli, coriander, salt (4.5g), sugar; mix well.
9. Pour cooked dal into kadai; stir well.
10. Simmer on low heat (120°C) for 12-15 min. Pumpkin should soften, flavors blend.
11. Add lemon juice; stir well.
12. Serve hot. Should be creamy, pumpkin tender, aromatic.

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