Name: White Pumpkin Kootu
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 2 kg White Pumpkin (peeled and cubed); 2 cups Toor Dal (Split Pigeon Peas) (soaked for 6 hours); 2 cups Coconut (grated); 2 tsp Cumin Seeds; 6 nos Green Chilies (adjust to taste); 1 tsp Turmeric Powder; 4 tbsp Coconut Oil; 2 tsp Mustard Seeds; 2 tsp Urad Dal; 4 sprigs Curry Leaves; 4 nos Dried Red Chilies; 2 tbsp Salt (adjust to taste)

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How to Prepare

Peel and chop the white pumpkin into small cubes.
Pressure cook the toor dal with turmeric powder until soft (about 2 whistles).
In a blender, grind the grated coconut, cumin seeds, and green chilies into a fine paste with a little water.
In a large pot, add the chopped pumpkin, cooked dal, and a little water. Cook on medium heat until the pumpkin is tender (about 10 minutes).
Add the ground coconut paste and salt to the pot. Mix well and simmer for 5 minutes.
In a small pan, heat coconut oil, add mustard seeds, urad dal, curry leaves, and dried red chilies. Once the mustard seeds splutter, pour this tempering over the kootu.
Stir well and serve hot with rice or roti.