PREPARATION
1. In a bowl, add 180 grams split bengal gram, 500 milliliters water and soak for 2 hours.
2. Take a pressure cooker, add 2 tablespoons oil, 1 teaspoon cumin, 2 tablespoons ginger garlic paste and stir for 1 - 2 minutes.
3. Then, add 125 grams onions and fry till translucent.
4. Now, add 115 grams tomato and saute until it turns soft and pulpy.
5. Cook for 5 - 7 minutes on medium heat.
6. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon turmeric and mix it well.
7. Then, add the soaked dal, 320 grams pumpkin and mix it well.
8. Now, add 500 milliliters water and mix it again.
9. Cover it with lid.
10. Cook till you hear 3 whistles.
11. Open the lid and give it a nice stir.
12. Add 1 tablespoon coriander and mix it well.
13. Garnish with coriander.
14. Serve hot with roti or rice.
Sultani Dal
Servings - 2 - 3
INGREDIENTS
Split pigeon peas - 250 grams
Water - 500 milliliters
Fresh cream - 80 milliliters
Milk - 100 milliliters
Curd - 100 grams
Cardamom powder - 1/4 teaspoon
Grounded cloves - 1/4 teaspoon
Water - 500 milliliters
Salt - 1 teaspoon
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Charcoal
Ghee - 1 tablespoon
Ghee - 2 tablespoons
Cumin - 1 teaspoon
Garlic - 1 tablespoon