1/2 cup Tuvar or Pigeon peas Daal(soak in water for a couple hours)
1 tomato, chopped
1 cup diced pumpkin
Salt
1 tsp turmeric
Boil the above with 2 cups of water in a pressure cooker till the Daal is soft.
For tempering:
2 tbsp ghee
1/2 tsp mustard seeds
A pinch of asafoetida
2 green chilies slit
A few curry leaves
1/2 onion, sliced
1 tsp chili pd
Heat ghee, splutter the mustard seeds. Now add the remaining ingredients and sauté for 6-7 mins.
Add this to the cooked Daal. Add 1/2 cup of tamarind water made with a small ball of tamarind. Boil for a few mins and garnish with coriander leaves.
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