South Indian Pumpkin Curry With Split Pigeon Peas Recipes

EASY INDIAN-STYLE PUMPKIN CURRY

Easy Indian-Style Pumpkin Curry image

This is a popular dish in Kerala, South India. It's made during the festivals and is an extremely nutritious and tasty preparation rich in antioxidants and vitamins. What's vital to the dish, however, is the process of frying the coconut in the end to season the dish. This imparts a unique flavor and aroma to this curry.

Provided by Asha N Basu

Categories World Cuisine Recipes Asian Indian

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

5 cups cubed fresh pumpkin
2 cups water, or as needed
1 teaspoon ground turmeric
salt to taste
½ cup grated coconut
3 dried red chile peppers
1 green chile pepper
2 tablespoons water, or as needed
1 teaspoon cumin seeds
1 tablespoon coconut oil, divided
2 dried red chile peppers
1 teaspoon mustard seeds
1 teaspoon skinned split black lentils (urad dal)
1 tablespoon grated coconut
6 fresh curry leaves, or more to taste

Steps:

Put pumpkin into a large pot. Pour 2 cups water over the pumpkin so the cubes are floating. Season pumpkin and water with turmeric and salt. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes.
Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl.
Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry.
Heat remaining teaspoon coconut oil in the skillet. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. Pour atop the curry. Garnish dish with curry leaves.

Nutrition Facts : Calories 175.5 calories, Carbohydrate 16 g, Fat 12.6 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 10.7 g, Sodium 51.8 mg, Sugar 3.6 g

SOUTH INDIAN PUMPKIN CURRY WITH SPLIT PIGEON PEAS

South Indian Pumpkin Curry with Split Pigeon Peas image

Number Of Ingredients 12

Ingredients

1 1/2 pounds pumpkin or butternut squash, peeled and cut into 1/2-inch pieces
1/2 cup dried split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
2 cups water
1/2 cup grated fresh or frozen coconut, or shredded unsweetened dried coconut
1 teaspoon ground cumin
1 tablespoon coconut or peanut oil
2 dried red chili peppers, such as chile de arbol, with stems
1 teaspoon dried white urad beans (dhulli urad dal), sorted
1 teaspoon black mustard seeds
1 tablespoon minced fresh curry leaves

Steps:

1. Place the pumpkin, pigeon peas, turmeric, salt, and water in a large nonstick saucepan and bring to boil over high heat. Reduce the heat to medium-low, cover the pan, and summer until the pumpkin and dal are crisp-tender, 10 to 15 minutes.2. Add the coconut and cumin and continue to simmer until the pumpkin and dal are very soft and most of the water has evaporated, 10 to 12 minutes. Transfer to a serving dish.3. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the red chili peppers and urad beans, stirring, until lightly browned about 30 seconds. Add the mustard seeds, they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add the curry leaves and add to the pumpkin. Swirl lightly to mix, with parts of it visible as a garnish. Serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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