Pumpkin Rasavangi

Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1/2 cup - tur dal
  • 1/4 kg - white pumpkin
  • 1 - tamarind, lemon size
  • Turmeric powder, a pinch
  • Salt to taste
  • 2 tbsp - channa dal
  • For grinding:
  • 6 - red chillies
  • 1/2 cup - grated coconut
  • 2 tbsp - coriander seeds
  • 1.5 tbsp - channa dal
  • 1 tbsp - oil
  • For seasoning:
  • 1 tbsp - oil
  • 1 tsp - mustard seeds
  • 2 tsp - urad dal
  • Curry leaves, a few

How to Make Pumpkin Rasavangi

  • Cook the tur dal in the pressure cooker till it is soft.
  • Soak the channa dal for 10 mins in water.
  • Mash the cooked tur dal and keep it aside.
  • Chop the pumpkin into small squares and keep it aside.
  • Extract the tamarind juice and keep it aside.
  • Heat oil in a pan and add red chilli and fry for a while.
  • Make sure that the chilli doesn't get burnt.
  • Take this in a mixer.
  • Now add coriander seeds, channa dal and fry till the dal turns golden brown colour.
  • Move to a mixer along with the red chilli.
  • Add grated coconut along with hing and fry it till the coconut turns golden brown colour and add this to the mixer.
  • Grind all these ingredients (fried items so far) in the mixer to a fine powder.
  • Add chopped pumpkin in a pan and add water along with salt and turmeric powder till the pumpkin is cooked completely.
  • Once the pumpkin is cooked, add tamarind juice and soaked channa dal and allow the mixture to boil till the raw smell of tamarind goes off and the channa dal is cooked.
  • Add the smashed tur dal and cooked channa dal and ground powder and stir well and when the rasavangi starts to boil, remove from flame.
  • Heat oil in a pan, add the mustard seeds once the oil is hot.
  • When the mustard seeds begins to splutter, add the urad dal and fry it till it becomes golden in colour.
  • Add curry leaves and fry it and add it to the cooked rasavangi.
  • Pumpkin rasavangi is now ready to serve.
  • Recipe courtesy: Subbalakshmi Renganathan
  • http://www.subbuskitchen.com/