Cozy and comforting Pumpkin Dal or Poosanikai Kootu is perfect for autumn and cooler months. It’s easy to make and with the addition of beet greens adds so much more flavor.
Happy Autumn!!
It’s that time of the year when pumpkin and butternut squash is in abundance, and I’m all about pumpkin recipes, be it sweet or savory. I’ve been eating this pumpkin kootu or pumpkin dal from when I was a baby. I’ve always liked the slight sweetness in my curries and this one with chapathi or just plain rice is phenomenal.
Authentic South Indian everyday food/recipes uses very less spices, simple local ingredients and never over the top hot. It’s always fresh and few ingredients. This recipe uses channa daal for it’s bite and texture, creamy which also holds it’s shape. This pumpkin dal works best with channa dal/split yellow chickpeas or even split yellow moong daal.
Flavorful Indian food is so much faster and you can get the most authentic taste with just a few ingredients.Thanks to my mom for yet another healthy and delicious recipe that is a staple at home.
Poosanikai Kootu/ Pumpkin Dal
The hardest part of this recipe in my opinion is chopping the pumpkin. But, it’s worth it. My quick tip: get a large pumpkin, chop and freeze. Use whenever you need it. This kootu comes together in no time when you have the pumpkin chopped up.
Dal
Cook the channa dal for this recipe in a pan and make sure not to get it too soft or mushy. Mushy dal is a deal breaker in this recipe:-). But, hey…if you like mushy daal with pumpkin, go for it.
Tempering and Cooking the Pumpkin and Beet Greens
The traditional pumpkin dal has freshly grated coconut that is added in the end, which adds a layer of texture and flavor. Since my hubby is not a big fan, I skipped it in the recipe. You can add a tbsp of freshly grated coconut or frozen. Another ingredient that mom didn’t add, but I love adding is beet greens. It works absolutely perfect in this recipe, if not beet greens, red chard is amazing too. Not only does it add flavor and texture, it is extremely nutritious.
Enjoy with some chapathis or rice with mango pickle, HEAVEN!!
- Channa Dal/split yellow chickpeas - ½ cup, washed and soaked for 15 minutes
- ⅓ tsp turmeric
- 1 onion - chopped
- 5 garlic, finely diced
- 3 green chilies, sliced ( add more or less as you prefer)
- ½ tomato, sliced
- 2 cups pumpkin, diced
- 4 stems beet greens or red chard or any sturdy greens(spinach will not work in this), slice it finely
- 1 tbsp veg oil
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- pinch asafoetida
- 10 curry leaves
- 1 tbsp freshly grated coconut (optional)
- In a pot, add the washed and soaked channa dal. Pour in 2 cups of water with turmeric and let it cook on medium heat for about 15 minutes. Cook till al dente, or a tiny bit more. It has to be fully cooked while still maintaining it's shape. It will take only 15 minutes. Set aside.
- In a saute pan, add oil. Add mustard seeds cumin seeds, asafoetida and curry leaves. Let it pop and toast for a minute. Then add the onion,green chilies and garlic. Saute and cook for about 2 minutes on medium heat. Once the onion turns slightly golden brown, add the chopped tomato and cook for another 2 minutes. Add the pumpkin, beet greens, salt and saute. Cover and cook this for about 10 minutes. If it's too dry, add ⅓ cup of water. Let the pumpkin cook fully. Once it's cooked, add this to the cooked dal, mix it well and boil this together for 5 minutes. Add little water if you want it little watery, but make sure to boil it for few minutes after you add the water.
- Add the cilantro and coconut. Cover, let it soak in all the flavors for about 30 minutes before serving. Serve hot with chapathis or rice.
If you make this Poosanikai Kootu or Pumpkin Dal, Please do tag me on Instagram @foodfashionparty if you make this, using the hashtag #foodfashionparty. Check out my book MASALA AND MEATBALLS.
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