Total Calories: 177
1. Place the pumpkin, pigeon peas, turmeric, salt, and water in a large nonstick saucepan and bring to boil over high heat. Reduce the heat to medium-low, cover the pan, and summer until the pumpkin and dal are crisp-tender, 10 to 15 minutes.
2. Add the coconut and cumin and continue to simmer until the pumpkin and dal are very soft and most of the water has evaporated, 10 to 12 minutes. Transfer to a serving dish.
3. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the red chili peppers and urad beans, stirring, until lightly browned about 30 seconds. Add the mustard seeds, they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add the curry leaves and add to the pumpkin. Swirl lightly to mix, with parts of it visible as a garnish. Serve hot.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.