Ingredients

• 1 - large red pumpkin (300 g)
• 100 g - tamarind
• 2 tbsp - sambhar powder
• 1 tbsp - toor dal
• 1 tbsp - channa dal
• 1 tsp - urad dal
• 1/2 tsp - methi seeds
• 1/2 tsp - mustard seeds
• 1/2 tsp - turmeric powder
• 1/5 tsp - asafoetida :
• Fresh curry leaves
• Salt
• 1 tsp - til oil

How to Make Red Pumpkin Rice

• Peel the pumpkin and cut into 1/2 inch pieces.
• Soak tamarind in hot water (1.5 cups) with a little bit salt and extract juice.
• In a thick bottomed vessel, heat til oil and add mustard seeds. When it pops, add toor dal, channa dal, urad dal and methi seeds. Allow them to turn golden brown.
• Add in a portion of the curry leaves and sliced onions, and saute for a few minutes.
• When the onions are done, add the pumpkin pieces and cover the vessel for a few minutes.
• Add hing powder and sambar powder when the pumpkin is cooked and saute.
• If required add a little oil.
• When you get the aroma of the sambar powder, add the tamarind juice and turmeric powder. Also add 1/2 cup water and allow the whole mixture to boil for about 10-15 minutes.
• Add little more water (if required) and salt.
• Ensure that the pumpkin pieces are very soft before you add the salt.
• When the mixture is boiling, add the remaining curry leaves and simmer until the mixture comes to an even consistency.
• Serve with steaming plain rice.