Easiest Way to Make Speedy Black gram Lentil and Pumpkin Chutney | Poosanikkai Thoghayal

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, black gram lentil and pumpkin chutney | poosanikkai thoghayal. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Black gram Lentil and Pumpkin Chutney

To begin with this particular recipe, we must first prepare a few components. You can cook black gram lentil and pumpkin chutney | poosanikkai thoghayal using 15 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Black gram Lentil and Pumpkin Chutney | Poosanikkai Thoghayal:

1. Get for Thoghayal
2. Take 1/4 cup udad dal / black gram lentil split and dehusked
3. Get 300 grams pumpkin cleaned (remove the seeds)
4. Make ready 1 medium sized tomato
5. Make ready 1 small lemon size round of tamarind
6. Prepare 2 each red and green chillies
7. Prepare as required Coconut oil
8. Make ready 10-15 curry leaves
9. Take 1/8 cup Fresh or desiccated coconut
10. Get to taste Salt
11. Prepare For tempering:
12. Take 2 tsp coconut oil
13. Get 4-5 curry leaves
14. Prepare Pinch hing / aesofotida
15. Prepare 1/4 teaspoon mustard seeds

Steps to make Black gram Lentil and Pumpkin Chutney | Poosanikkai Thoghayal:

1. Remove the skin of red pumpkin and cut the skin in small pieces and set aside.
2. Chop the pumpkin in small cubes. (Do not throw the thread like inside as it is nutritious and tasty) chop tomatoes. Break chillies in halves.
3. If you are taking frozen coconut then soak in warm water till we are preparing other things. My fresh coconut was bad when I cut it open hence I used desiccated coconut. I soaked it in some warm water.
4. In a pan put some more oil, let it heat, then add urad dal and fry till it changes it's colour, add chillies and fry, next add the skin of pumpkin and fry for a minute then next add the vegetable part and fry it for some time then cover and cook it.
5. When it gets soft add tomatoes and fry till it loses it's shape and is soft.
6. Now add the other ingredients like curry leaves, tamarind, coconut, salt and mix and let them come together for 2-3 minutes.
7. Switch off the flame. Grind into smooth paste.
8. In a pan add coconut oil 2-3 tsp, when it's hot add mustard seeds, let it crackle then add hing and curry leaves. Add this tadka to the ground paste and thoghayal is ready to be served.

So that’s going to wrap it up for this exceptional food black gram lentil and pumpkin chutney | poosanikkai thoghayal recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!