Mathanga Parippu Curry/Pumpkin Dal Curry

Ingredient:-
Mathanga/Pumpkin - 150gm
Dal - 1 cup
Grated Coconut - 1/2 cup
Coconut milk - 4 cups
Powdered Cumin Seeds - Little less than a 3rd of a tsp
Pearl Onions - 8 nos
Green chilli - 2 nos (if you want it spicy increase the number of chillies)
Turmeric powder - 1/2 tsp
Curry leaves - 2 stands
Oil - 2 tbsp
Salt - to taste
Ghee/Oil - 1/2 tbsp

Method:-
Clean and cut the pumpkin into small pieces. Wash the dal. Pressure cook both dal and pumpkin together with a pinch of turmeric powder in coconut milk. Let cook for 3-4 whistles on low heat.

In a pan, heat 2 tbsp of coconut oil. Add curry leaves, pearl onion, and green chillies. Once the onions become golden brown, add cumin powder and turmeric powder. Saute it for a min. Add grated coconut to this mixture and cook for another minute. To this, add our mashed pumpkin and dal. Add salt to taste and cook until your desired consistency is achieved. To this, add 1/2 tbsp of ghee or oil and switch off the flame.

Serve hot with rice.

Note: -I use coconut oil because of the rich flavor, but you can use any other cooking oil you prefer.