Pumpkin curry with coconut paste ( dudhiye gashi in konkani cuisine )

Ingredients

• 200 pumpkin , cut into cubes
• 1/4 cup tur dal
• 1 1/2 cup water
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon oil
• 3/4 teaspoon salt ( or to taste )

For Coconut Paste ( Massolu for Gashi ):

• 1 cup coconut, grated
• 3/4 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 2 tablespoon water for grinding

For Seasoning:

• 1 teaspoon oil
• 1 teaspoon mustard seeds
• 1 spring curry leaves

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Preparation

• Pressure cook tur dal with water, turmeric powder and oil for 15 minutes. Allow to cool naturally.
• Boil cooked dal with pumpkin pieces for 10 minutes on a low heat. Add salt to taste.
• Add coconut paste ( massolu ), mix well and cover with a lid and cook on a low heat for another 10 minutes or till done. Stir occasionally.
• For Seasoning: Heat oil in a pan. Add mustard seeds. When they start crackle add curry leaves. Saute for 2-3 minutes. Pour seasoning over pumpkin gashi / curry.

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