Black gram Lentil and Pumpkin Chutney | Poosanikkai Thoghayal
Black gram Lentil and Pumpkin Chutney | Poosanikkai Thoghayal

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, black gram lentil and pumpkin chutney | poosanikkai thoghayal. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious. Poosanikkai Thoghayal is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Black gram Lentil and Pumpkin Chutney

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

The ingredients needed to make Black gram Lentil and Pumpkin Chutney | Poosanikkai Thoghayal:
  1. Make ready for Thoghayal
  2. Make ready 1/4 cup udad dal / black gram lentil split and dehusked
  3. Prepare 300 grams pumpkin cleaned (remove the seeds)
  4. Prepare 1 medium sized tomato
  5. Make ready 1 small lemon size round of tamarind
  6. Get 2 each red and green chillies
  7. Get as required Coconut oil
  8. Prepare 10-15 curry leaves
  9. Make ready 1/8 cup Fresh or desiccated coconut
  10. Get to taste Salt
  11. Prepare For tempering:
  12. Prepare 2 tsp coconut oil
  13. Make ready 4-5 curry leaves
  14. Get 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 this up for this exceptional food black gram lentil and pumpkin chutney | poosanikkai thoghayal recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!