Ingredients

• 1 lb pumpkin or other firm squash cut into 1" cubes
• 1 tsp tumeric powder
• 1 tsp sweet paprika
• 1 fresh coconut (grated)
• 2c water
• 1 tsp cumin seeds
• 2 tbsp sunflower oil
• 2 tsp black mustard seeds
• 10-15 washed curry leaves
• 4 whole dried red chilies
• 1 tsp salt

Instructions

1. Steam squash in a veggie steamer basket for 5 minutes or so
2. Blend coconut, cumin seeds, turmeric, paprika and water together
3. Heat oil in a large skillet
4. Add chilies, mustard seeds, and curry leaves and fry for a 20 seconds or so
5. Add squash and coconut paste to the skillet and fry for a few more minutes
6. Add coconut mixture to the pan and cook for 10 minutes on low
7. Salt to taste

Ingredients

• 2/3c toor dal (pigeon peas)
• 1/2c chana dal (bengal gram)
• 1c chopped tomato
• 1 medium finely chopped onion
• 1/4c coconut oil
• 4 whole dried red chilies
• 2 tsp whole cumin seeds
• 2" grated ginger
• 4 cloves minced garlic
• 1/2-1 tsp cayenne powder
• 3 tsp ground coriander
• 1 tsp tumeric powder
• 3 tsp salt
• fresh chopped cilantro (garnish)

Instructions

1. Rinse toor and chana dal very well
2. Pressure cook dal with the water, tumeric powder, and salt for 5-7 min
3. Heat oil in a large skillet
4. Fry onion and red chilies for a few minutes until onion starts to become soft
5. Add garlic, cumin, ginger to the pan and fry for a bit longer while stirring well
6. Add remaining ingredients(except fresh cilantro) including tomatoes to the pan and cook until tomatoes are soft
7. Pour the contents of the pan into the pressure cooker pot with the dal and bring to a boil
8. Adjust seasoning, let cool and serve with fresh cilantro for garnish