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- 2 cups diced pumpkin (approx. 300 gms)
- 2 tbsp oil
- 1 tsp mustard seeds (sarson)
- 1 tsp chana dal (split chickpea)
- 1 tsp urad dal (split black gram)
- 2-3 whole red chillies
- 1 sprig curry leaves
- 1/4 tsp asafoetida (hing)
- 1/4 cup chopped onions
- 1-2 chopped green chillies
- 1 tsp salt or to taste
- 1/4 tsp turmeric powder (haldi)
- 1 tsp sugar
- 2 tbsp grated coconut
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To begin, dice the pumpkin into bite-sized pieces and keep aside.
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Heat oil in a pan. Add in mustard seeds (sarson), chana dal (split chickpea), and urad dal (split black gram).
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Add whole red chillies broken into two, curry leaves, and asafoetida (hing). Saute until the dals begin to colorize.
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Add in the chopped onions and green chillies. Saute until the onions are translucent.
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Now add in the diced pumpkin with the salt and turmeric powder. Mix well.
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Add a bit of water, cover with a lid, and cook until the pumpkin is done and the liquid dries up.
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Finally, add the sugar and the grated coconut. Mix well.
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The Sweet and Spicy Pumpkin Poriyal is ready to serve. Garnish with grated coconut. Serve hot with rice.
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