Pooshnikkai with Channa dal Kootu
I've tried and cooked this recipe from Manpasand ... From my kitchen to yours It's good for health to cook Channa dal with Pooshnikkai. Anyone can cook it with confidence.
Pooshnikkai or white pumpkin : 3 cups, cubed
Kabuli chana or Kondakadalai in tamil or brown sundal in English : 1/4 cup
Thuvaram paruppu /split pigeon peas: 1/4 cup
Turmeric: a pinch
For the paste:
Chana dal: 1 tsp
Dried red chillies: 2
Coriander seeds: 2 tsp
Jeera : 1/4 tsp
Black pepper,whole : 1/4 tsp
Coconut: 1/4 cum of grated
Oil : 2 tsp
Salt: to taste
Ghee: 1 tblsp
Mustard seeds: 1/2 tsp
Urad dal: 1 tsp
Cilantro: to garnish
Pressure cook dal till soft. Cook pumpkin and chana separately, adding salt, till done. Pressure cook chana in one whistle over medium high flame.
Heat oil in a pan. Add chana dal. Fry till golden brown. Add dry red chillies, coriander seeds, jeera and black pepper. Saute till coriander seeds lose their raw smell. Add grated coconut. Saute for 30 seconds. Turn the heat off. Let it cool. Grind this to a smooth paste adding little water.
Mix cooked pumpkin, turmeric, arhar dal and chana together until well blended. Add about a cup of water. Let this boil. Add the paste. Mix well and let this continue boiling till you get a semi-solid consistency. Adjust the salt to taste. Turn the heat off.
Heat a ghee in a pan. Add mustard seeds. When they begin to pop, add urad dal. When they turn golden brown , add this to dal-pumpkin mixture. Garnish with cilantro.
Serve hot with rice or roti.