Simple Way to Prepare Quick Black gram Lentil and Pumpkin Chutney | Poosanikkai Thoghayal Cooking Basics for Newbies

Black gram Lentil and Pumpkin Chutney

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

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

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

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Lettuce wraps. These mike delightfully flavorful lunch treats and the filling can be prepared ahead of time, which renders just re-heating the filling and wrapping when you are ready to eat. This is really a fun lunch to share with your little ones also it educates them that lettuce is quite a bit more versatile than people usually give it credit for being. Some people choose to go with some teriyaki motivated satisfying; my children enjoys taco inspired fillings because of our lettuce rolls. You’re absolutely free to think of a favourite meeting of your very own.

While that is certainly not the end all be all guide to cooking fast and simple lunches it is good food for thought. The expectation is that will get your own creative juices flowing so you could prepare wonderful lunches for the family without having to do too much heavy cooking in the process.