WHITE PUMPKIN DHAL

WHITE PUMPKIN DHAL

In the course of our blog discussion I told my partners (Easu and Nagu) that I had white pumpkin (ASH GOURD) and had no idea what to do with it. They suggested that i either use it for Sambar, Kootu, Morkuzhambu or Halwa. We all felt that those were usual dishes. Knowing its health benefits, yet not being used in regular diet, we wanted to try something different with it. Finally, Easu came up with white pumpkin dhal, which i tried the very next day and served it as a side dish for chapati. Everyone liked it and no one could find out that it contained white pumpkin in it (except for my Mother-in-law who finds every secret ingredient that i try in any dish). This innovative dish made us realise that our discussions were indeed fruitful and not just merry chit-chats.
                              I would like to take this opportunity to appreciate my family's support and thank them for the same. I would like to specially thank Arun, for editing the articles with patience and care before publishing it in our blog irrespective of the fact that he comes home after 10 in the night. More importantly, I should thank my Father-in-law who always welcomes every disaster I make with a smile. He is my inspiration. Thank you so much mama for your love and support.

INGREDIENTS :

Toor dhal (துவரம்பருப்பு )	1 cup
White pumpkin	2 cup (1 inch cubes)
Garlic cloves	6 – 8
Turmeric powder	A pinch
Castor oil (விளகெண்ணை )	1 tsp
Coconut oil	2 tsp
Mustard seeds	1 tsp
Cumin seeds	1 tsp
Curry leaf	10
Green chili	12 – 15
Salt                                                                            To taste

TO TEMPER :

Ghee	1 tsp
Mustard seeds	1 tsp
Asafoetida (பெருங்காயம் )	A pinch
Cumin seeds	1 tsp
Red chili	2
Curry leaf	10

METHOD :

• Pressure cook dhal and pumpkin together with turmeric powder, garlic and castor oil in 3 cups of water for 2 whistles.
• Heat 2 tbsp coconut oil in a pan and temper with 1 tsp mustard seeds, 1 tsp cumin seeds,  10 curry leaves and green chilies.
• Add the chopped onions and saute for 2 minutes. Add salt as required.
• Pour the dhal mix. Leave i for 1 boil in medium flame.
• Heat  1 tbsp of ghee  and temper the items given under "to temper" in another pan.
• Pour it over the dhal. Garnish with coriander leaves and serve hot.

NOTE : 

Adding castor oil has two fold benefits  Firstly it helps the dhal being cooked sooner. Secondly, it helps making the soup water thicker.