Ingredients: 1/4 cup arhar dal, 1/4 cup yellow moong dal, 1/4 cup masoor dal, 1 inch ginger – grated, 2 green chillies – chopped, 1 inch lentil sugar, 1 bay leaf, 2 tomatoes – finely chopped Take 250 grams of pumpkin – (Pumpkin), peel and chop, salt – as per taste, oil – as per use, 1 teaspoon turmeric powder, 1 teaspoon ghee, 1 teaspoon cumin seeds, 4 bud garlic, 2 dry red chillies
Time in minutes: 45 Servings: 4 Course: Dinner Diet: Diabetic Friendly
Instructions: To make pumpkin lentils with garlic tempering, we will first cook the lentils in a cooker. Leave the tempering material and put the remaining sari material in the cooker. Add 2-1 / 2 cups of water and salt as per taste. Mix, close the cooker and cook till 2 cities come. After coming to city 2, reduce the flame and let it cook for 4 minutes. Turn off the gas and let the pressure drain. After the pressure comes out, open the cooker and mix the lentils. Take it out in a bowl and now we will make tempering for the lentils. Heat ghee in a small pan. Add cumin, garlic and dry red chilli to it. Cook for 15 seconds and then put it in the tempering dal. Mix and serve. Serve the Pumpkin Dal Tadka with Bundi Raita and Bhakri for dinner.