Recipe for Indian Pumpkin Curry with Lentils / Yellow Pumpkin with Chana Dal / Kaddu Dal Recipe
What do you do when you come back from a vacation and see 4 large pumpkins waiting on the kitchen floor, to say hello to you! That’s the scene in my kitchen these days. The kitchen garden is currently in a pumpkin phase. I am unable to use it all up. And then there is the logistics of giving it away to neighbours, family and friends. And the househelp’s neighbours, family and friends. And so on.
I’ve newly discovered Snapchat (Username: saffrontrail) thanks to the friends I made on the Jordan trip last week. The best way to master any social network is to goof around it a bit and figure out how it works. That’s what I did this morning on Snapchat – starting with the whole pumpkin to chopping it, to preparing it step-by-step. Now the thing about Snapchat is that the content stays only for 24 hours and whether it is worth all this bother, is to be seen. But I am only 3 days old, so the experimentation will continue for a few days.
Back to this curry….I love pumpkin tea-cakes, muffins and the likes. I remember lusting after this pumpkin-cream cheese tea cake on Pinterest. But in Indian cooking, I either like the Pumpkin Sambar or the Punjabi style Khatti Meethi Kaddu Subzi. Besides this I do not venture much with this vegetable. I feel, given its sweetness, it lends itself between to sweet dishes and desserts, than main course dishes.
Here’s my attempt at creating a deliciously spicy main course dish with pumpkin and Chana Dal (Split Bengal Gram Dal).
Nutrition Bytes at the end of the recipe