|1 cup||Toor dhal|
|Tamarind( golf ball size)|
|5 tsp||Sambar powder|
|½ tsp||Turmeric powder|
|½ tsp||Fenugreek seeds|
|2 tsp||Ghee (for tempering)|
|12 no||Curry leaves|
Soak the tamarind in 1/2 cup water. After half an hour squeeze the juice from tamarind and keep aside.
Remove the skin from pumpkin and cut into large pieces. If you cut into small pieces, while cooking it’ll shrink and mash with dhal.
Cook toor dhal with pumpkin, turmeric powder and water for 3 whistles.
Heat ghee in kadai add mustard, when mustard starts to splutter add fenugreek seeds and shallots. Saute till onion turns pale brown. Add chopped tomatoes and cook till it becomes soft. Now add tamarind water. When it starts to boil add sambar powder, asafoetida, curry leaves and salt. cook it for 10 minutes. Add cooked dhal and pumpkin. Cook it for another 5 minutes. Garnish with cilantro. Serve hot with white rice.