Pumpkin - Whole masoor dal Curry

I have had pumpkin as sambhar or as dry curry. I like the slight sweetness of the pumpkin and its attractive color. Whole masoor dal has wonderful nutty taste, unlike the regular dal which gets mushy when cooked for more time. This is kind of a different try. 

Pumpkin masoor curry

Serves : 4
Preparation time : 30 minutes 

Ingredients :

Pumpkin - 2 cups 
Whole massor dal - 1/4 cup 
Onion - 1 (medium)
Tomato - 1.5
Ginger - 1.5 inch
Garlic- 2 pods 
Cumin seeds - 1 tsp
Red Chili powder - 0.5 tbsp
Coriander powder- 1.5 tbsp
Amchur powder- 1 tsp
Pavbhaji masala/Garam masala/kitchen king masala- 0.5 tbsp
Milk - 1 tbsp
Oil - 1 tbsp 
Salt - as required 

Seasoning :

Coriander leaves - little chopped 

Method:

Pumpkin masoor curry

Chop the onions,tomatoes finely. Grate the ginger and garlic (both can be mixed)

Cut the pumpkin into cubes. Wash the masoor matki(whole masoor dal) thoroughly with water.

Heat the pan and pour oil. Put one cumin seed when it splutters, the oil is ready. 

Put the remaining cumin seeds wait till the splutter sound vanishes. (btw maintain the stove on medium low). Now add the grated ginger + garlic fry it for a minute. Add onion and add little salt (to prevent the onion turning mushy), saute it until it turns golden brown. 

Add the tomatoes keep stirring until it gets soft. Then add red chili + coriander powder + masala powder+ milk, stir it and keep in low flame. Oil will appear as floating on the surface. 

Now add the pumpkin + masoor dal and add 2 cups of water + salt. keep the pan closed with lid and it will get cooked in 10-15 mins. Remember to stir in between. After pumpkin gets cooked, keep the pan open for the water to evaporate until you get the consistency of your choice. I kept it for 5 minutes on medium-high flame.

Enjoy with roti, plain rice or any vegetable pulav. 

Thanks for reading :)