Recipe

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• 2 cups white pumpkin, diced
• 1/4 cup tuvar dal
• 1/4 cup channa dal
• 1 1/2 tsp salt
• 1/2 tsp sugar
• 1 medium tomato
• 1 piece tamarind pulp, small lime-sized ball
• 3 -5 curry leaves
• 2 tbsp coriander leaves, chopped
• 1/2 tsp sambhar powder
• 2 tbsp tomatoes, finely chopped
• 1 tsp black gram (urad dal )
• 1 tsp cumin seed
• 3/4 tsp black pepper
• 1 red chile, dry
• 1 tsp oil
• 4 tbsp coconut, grated
• 1 tsp oil
• 1 tsp mustard
• 1 tsp black gram
• 1/2 tsp asafetida powder
• 1 dry red chile
• 3 -5 curry leaves

• 1 Soak the pulses together in warm water for an hour.
• 2 Soak tamrind in 1 cup warm water for 1/2 an hour separately.
• 3 Microwave pumpkin and 1 tbsp water on HIGH for 5 minutes covered.
• 4 Allow standing time of 2 minutes.
• 5 In another bowl, microwave tomato on HIGH for 2 minutes covered.
• 6 Allow standing time of 2 minutes.
• 7 Mash well, discard tomato skin and keep aside.
• 8 Microwave pulses and 1 cup hot water on HIGH for 5 minutes uncovered.
• 9 Add 1/4 cup hot water to the pulses.
• 10 Microwave again on HIGH for 5 minutes covered.
• 11 Allow standing time of 2 minutes.
• 12 Add 1/2 cup hot water to pulses.
• 13 Microwave again on HIGH for 3 minutes covered, and allow standing time of 2 minutes.
• 14 Mash pulses and keep aside.
• 15 For spicy coconut powder, microwave together oil, black gram, pepper and red chilli on HIGH for 2 minutes uncovered.
• 16 Powder these alongwith coconut and keep aside.
• 17 Prepare seasoning on gas stove.
• 18 Pour into a microwavable bowl.
• 19 Add tomato, tamarind extract and sambhar powder.
• 20 Microwave on HIGH for 3 minutes uncovered.
• 21 Add pumpkin, pulses, spicy coconut powder, salt, sugar and 3/4 cup water.
• 22 Mix and microwave on medium high (80 percent) for 5 minutes uncovered.
• 23 Serve hot garnished with corriander leaves and chopped tomatoes.
• 24 It goes great with steamed plain rice, Chitranna rice, and fried yummies.