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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook lentils in a pressure cooker till tender. | 2. Alternately you can also cook it in a saucepan; add 1 cup water to lentils, bring to a boil, then reduce flame to low, cover, and simmer until tender (15-20 minutes). | 3. Cook chopped pumpkins in another saucepan with approximately 1 cup water, along with salt and turmeric, until tender (about 10-15 minutes). | 4. Meanwhile, in a grinder or food processor, grind grated coconut (LEAVE ASIDE 1 TEASPOON), red chili, and cumin seeds into a paste. | 5. When the pumpkin is cooked, add the cooked lentils and coconut paste to it and bring to a boil. | 6. In a small frying pan, heat oil over medium-high flame and add mustard, Urad dal and curry leaves. | 7. When mustard sputters, add 1 teaspoon grated coconut and fry until it turns brown (don't burn it!!!). | 8. Add the contents of the frying pan to the lentil-pumpkin mixture. | 9. Stir well. | 10. Serve hot with steamed rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lentil	1/2	cup	dried	40.81	8.5239	3.4496	0.2118
pumpkin	250		chopped	1237.5	270.6	84.975	5.775
salt				-	-	-	-
turmeric	1/8	teaspoon		1.17	0.2518	0.0363	0.0122
coconut	1/2	cup	grated divided grated	141.6	6.0920000000000005	1.3319999999999999	13.395999999999999
red chile	1/2			-	-	-	-
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
oil	1	teaspoon		37.376	0.0	0.0119	4.2445
mustard seed	1/2	teaspoon		5.08	0.2809	0.2608	0.3624
urad dal	1/2	teaspoon	skinned	-	-	-	-
curry leaf	6			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.