White Pumpkin Poriyal


White Pumpkin – 500gms
Channa dal – 1/4 cup
Grated coconut – 1/4 cup
Green chilli – 1 sliced long

For Tempering:
Mustard seeds – 1 tsp
Cumin seeds – 1/2 tsp
Channa dal – 1 tsp
Asafoetida – 1/4 tsp
Turmeric powder – 1/2 tsp
Curry leaves – handful
Coconut oil – 1 to 2 tsp


Wash and soak Channa dal for 1 hour. Drain and rinse well. Cook the channa dal either directly or in pressure cooker with little water till it is soft but not mushy.
Drain the water and reserve the water.

Wash ,peel the core and skin of white pumpkin and chop it into small pieces.

In a large pan, heat oil. Once oil is hot add Mustard seeds, Channa dal, Cumin seeds,Asafoetida,Curry leaves and turmeric powder one by one and fry for few seconds.
Add chopped pumpkin pieces and salt. Mix well. Add the reserved Channa dal water ,cover and cook till pumpkin is cooked well.
Ensure that pumpkin is soft but retains its shape.

Once pumpkin is cooked well, add the boiled Channa dal and mix well.Cook for few minutes till salt gets incorporated into the dal. Take the pan off the heat.

Garnish with grated coconut.

Serve this as side dish for rotis and rice.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s