Serves: 4
Total Calories: 177

1 1/2 pounds pumpkin or butternut squash, peeled and cut into 1/2-inch pieces
1/2 cup dried split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
2 cups water
1/2 cup grated fresh or frozen coconut, or shredded unsweetened dried coconut
1 teaspoon ground cumin
1 tablespoon coconut or peanut oil
2 dried red chili peppers, such as chile de arbol, with stems
1 teaspoon dried white urad beans (dhulli urad dal), sorted
1 teaspoon black mustard seeds
1 tablespoon minced fresh curry leaves

1. Place the pumpkin, pigeon peas, turmeric, salt, and water in a large nonstick saucepan and bring to boil over high heat. Reduce the heat to medium-low, cover the pan, and summer until the pumpkin and dal are crisp-tender, 10 to 15 minutes.

2. Add the coconut and cumin and continue to simmer until the pumpkin and dal are very soft and most of the water has evaporated, 10 to 12 minutes. Transfer to a serving dish.

3. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the red chili peppers and urad beans, stirring, until lightly browned about 30 seconds. Add the mustard seeds, they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add the curry leaves and add to the pumpkin. Swirl lightly to mix, with parts of it visible as a garnish. Serve hot.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 177
Calories from Fat: 76

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Crispy Fried Okra in Yogurt Sauce
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Curried Baby White Turnips with Turnip Greens
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Diced Potato Curry with Pickling Spices
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Fenugreek Yogurt Curry with Fritters
Green Mango Curry
Haridwar Potato Curry
Hot and Tangy Goan Mixed Vegetables
Hyderabadi Tomatoes in Spicy Tamarind Sauce
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Lotus Root Balls in Classic Curry Sauce
Mango Curry with Split Pigeon Peas
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Minty Pot-Roasted Potato Curry
Mixed Vegetables in Tomato-Cream Sauce
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Peach Halves in Savory Ginger-Peach Sauce
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Punjabi Mustard Greens
Quick Potatoes and Peas Curry with Tomato Sauce
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Rajasthani Chickpea Flour Bits in Yogurt Sauce
Rajasthani Potato Curry
Simple Turnip Curry
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Sindhi Tamarind Curry with Vegetables
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South Indian Yogurt Curry
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Spicy Curried Chickpea Drops
Spicy Lentil Nugget Curry with Potatoes
Spicy Okra Curry
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Spicy Yogurt Curry with Spinach Ribbons
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