| Ingredients | |
|---|---|
| 1 cup | Red gram (soak for atleast 1 hour) |
| 10 nos | Sambhar onions/shallots (soak in warm water to peel off the skin) |
| 15 nos | White pumpkin (1/4 of a whole pumpkin approx) |
| 1 no | Onion (finely chopped) |
| 5 nos | Ripe tomatoes (crushed or pureed) |
| 1 no | Green chilli |
| 3 clove | Garlic |
| 3 tsp | Tamrind juice (or thick store bought pulp 1/4 tsp) |
| 1 tsp | Jaggery (powdered) |
| 2 tsp | Dry coconut flakes/ desicated / coparai thengai |
| 3 tsp | Red chilli powder |
| 2 tsp | Corrainder/dhania powder |
| ¼ tsp | Turmeric powder |
| 2 tsp | Sambhar powder (store bought gives good color) |
| 2 tsp | Salt (or to taste) |
| 1 tsp | Ghee |
| 2 tbsp | Oil |
| ½ tsp | Mustard |
| ½ tsp | Cumin seeds |
| ¼ tsp | Fenugreek seeds |
| 2 nos | Dry red chilli |
| ½ tsp | Asafoetida powder |
| 7 nos | Curry leaves |
| 1 stks | Corrainder leaves |
Instructions
Wash and soak Toor/Red gram dhal (Thuvaram paruppu ) in water for atleast 1 hour. Then pressure cook it with little salt until you get 3 to 4 whistles from your cooker. Once done and when the pressure releases, open and mash it immediately with a flat spatula or blend well and keep aside. Pressure cook pumpkins seperately with a dash of turmeric powder , little salt and water (Maximum 2 whistles) and set aside.
Now take a regular deep sauce pan , heat the oil and add mustard, cumin seeds, fenugreek seeds, dry red chillies, curry leaves and asafetida, let them splutter, then add the chopped onion, sambhar onions, green chilli and garlic and saute them for a while.
When onions turn translucent add crushed tomatoes , tumeric powder, red chilli powder and dhania powder. Saute everything till the tomatoes become tender and juicy. Now add 2 cups water, salt, tamrind pulp, cooked toor dhal or Thuvaram paruppu, cooked pumpkin pieces, jaggery, dry coconut flakes and sambhar powder. Let this soupy gravy come to a boil, add ghee at this stage, taste for salt and garnish with corriander leaves.
