1/4 cup toor/malawi dhal, cooked and mashed
1 medium size tomato, chopped
3 tbsp thick tamarind juice ( I used XTRA Adabi seedless tamarind paste)
1 tsp chili powder
1 tsp turmeric powder
2 tsp coriander powder
a few dashes of hing powder
1/2 tsp cumin seeds
1/2 tsp fenugreek seeds
3 red dried chillies, break into a few segments
6 large rose shallots,chopped
2 sprigs curry leaves
Heat a wok, pour in 4 tbsp oil, add dried chilies, cumin and fenugreek seeds, 1 curry leaf, and shallots. Saute until onions turn slightly brownish, then add in hing powder, turmeric powder, chili powder and coriander powder. Stir in low heat, once slightly aromatic, add in chopped tomatoes and stir further. Once the tomatoes turn mushy, mix in cooked toor dhal. Add about 2 cups water. Mix the dhal well, add in tamrind juice and pumpkin. Cook until pumpkin soften. Mash the pumpkin slightly, this will help in thickening the curry. Add salt to taste. throw in another curry leaf. Stir, close fire.
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