Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, black gram lentil and pumpkin chutney | poosanikkai thoghayal. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious. Poosanikkai Thoghayal is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Black gram Lentil and Pumpkin Chutney

Braised Black Lentils Recipe - How to Cook Beluga Lentils. Eggplant with black gram ghonto recipe by our beautiful village wife. Brinjal ghonto/ghati is one most common and low cost vegetable recipe in our village.

To get started with this particular recipe, we have to prepare a few ingredients. You can have black gram lentil and pumpkin chutney | poosanikkai thoghayal using 15 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Black gram Lentil and Pumpkin Chutney | Poosanikkai Thoghayal:

1. Take for Thoghayal
2. Make ready 1/4 cup udad dal / black gram lentil split and dehusked
3. Take 300 grams pumpkin cleaned (remove the seeds)
4. Make ready 1 medium sized tomato
5. Prepare 1 small lemon size round of tamarind
6. Prepare 2 each red and green chillies
7. Take as required Coconut oil
8. Make ready 10-15 curry leaves
9. Get 1/8 cup Fresh or desiccated coconut
10. Prepare to taste Salt
11. Make ready For tempering:
12. Get 2 tsp coconut oil
13. Take 4-5 curry leaves
14. Get Pinch hing / aesofotida
15. Prepare 1/4 teaspoon mustard seeds

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Instructions 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.

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