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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil for the masala in a large frypan. Add all the masala ingredients except for the coconut and stir fry on medium heat for about three minutes until dal and seeds begin to turn brown and a strong aroma is given off. Place in electric blender with coconut and add just enough water to turn the mixture into a smooth paste (about 1/2 cup water or as needed). Remove paste from blender and set aside. | 2. Heat the ghee in a large pot on medium heat. Add the seasoning ingredients. When the mustard seeds begin to pop, add the ginger. Stir fry for approximately 1 minute. Then add the pumpkin, toor dal, salt and turmeric. Stirfry another minute making sure the seasoning is well mixed with the vegetables and dal. Add half of the chopped dill (1/4 cup). Add water and bring pot to the boil. When boiling, place lid on the pot and reduce heat to very low. Cook, covered, for approximately 35 mins or until the dal is soft. Lift the lid occasionally to stir the contents and add more water if necessary. After the 35 mins above, add the masala paste, sugar and lemon juice. Cook, uncovered, for a further 5 to ten minutes. Garnish with the remaining dill leaves and serve hot with steamed rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
gingerroot	1	inch	grated	-	-	-	-
pumpkin	2	cups	chopped	9.9	2.1648	0.6798	0.0462
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
salt	2	teaspoons		-	-	-	-
toor dal yellow pigeon lentil	1/2	cup		-	-	-	-
dill	1/2	cup	chopped	153.72	27.8057	8.0539	7.3282
water	3	cups		0.0	0.0	0.0	0.0
brown sugar	2	teaspoons		22.8	5.8854	0.0072	0.0
lemon	1/2			0.6404	0.2058	0.0243	0.0066
masala				-	-	-	-
vegetable oil	1/2	tablespoon		58.61600000000001	0.0	0.0	6.8
red chilies	4			1.25	0.2753	0.0584	0.0138
fenugreek seed	1/2	teaspoon		5.9755	1.0795	0.4255	0.1186
bengal dal	1	tablespoon		-	-	-	-
coriander seed	3	tablespoons		44.7	8.2485	1.8555	2.6655
hing	1/2	teaspoon		-	-	-	-
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
black peppercorn	1	teaspoon		-	-	-	-
coconut	1/2	1/2	unsweetened unsweetened	141.6	6.0920000000000005	1.3319999999999999	13.395999999999999
seasoning				-	-	-	-
ghee	2	teaspoons		-	-	-	-
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
black mustard seed	1	teaspoon		-	-	-	-
red chili	1			1.25	0.2753	0.0584	0.0138
hing	1/4	teaspoon		-	-	-	-
curry leaf	1/2	sprig		-	-	-	-

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