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Masoor Dal – Uttar Pradesh Style
Source: Camellia Panjabi: 50 Great Curries of India
250g pink Masoor dal (split lentils)
5 cloves of garlic
1 Teaspoon of tamarind pulp
200g Japanese pumpkin
Salt
1 medium onion, chopped
3 small tomatoes, chopped
˝ inch of fresh ginger chopped
2-3.1 green chillies, chopped
1 teaspoon coriander powder
˝ teaspoon cumin powder
1 teaspoon red chilli powder
2 teaspoons lime juice
1 butter
Masoor Dal lentils
Image thanks to Cooks Thesaurus.
METHOD
1. Wash the dal well and soak for 30 minutes
2. Chop 3 garlic cloves and keep separate from the other 2, which should also be chopped.
3. Soak the tamarin pulp, if used, in ˝ cup of warm water for 30 minutes
4. Bring 7 cups of water to the boil in a cooking pot. Add the dal, return to the boil and add 1 teaspoon of slat. Also add the pumpkin, onion, tomatoes, 3 garlic cloves, ginger, green chillies and the coriander, cumin 7 red chilli powders. Cook for 30 minutes over a moderate heat.
5. Add the tamarind water and limejuice through a strainer. Boil for 2 minutes, then remove from the heat and whisk gently with an eggbeater, until the grains are completely mashed.
6. When ready to serve, heat the butter and fry the remaining chopped garlic for 1 minute. Add to dal. It is really tasty. The consistency should be like soft porridge.
Do you have a great recipe that uses pumpkins you want to share?
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