Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, red lentil with gourd and pumpkin slices. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
This super fast and easy Curried Red Lentil and Pumpkin Soup is soul warming and flavorful. Inexpensive, vegan, flavorful, filling, and customizable! How to Make Curried Red Lentil and Pumpkin Soup - Step by Step Photos.
Red lentil with gourd and pumpkin slices is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Red lentil with gourd and pumpkin slices is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook red lentil with gourd and pumpkin slices using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Red lentil with gourd and pumpkin slices:
- Prepare 1 cup red lentil
- Take 1 bowl sliced gourd and pumpkin
- Take 1 tsp five spices
- Prepare 1 dry red chilli
- Take 1 tsp turmeric powder
- Make ready To taste salt and sugar
- Take As needed oil
I'm just going to come out and say it: I'll take The pumpkin chunks make for a nice sweet contrast to the lentils. Any winter squash will work instead (I prefer butternut. Red lentils (known as Masoor Dal in India) are a dark pinkish-red lentil that is small and cooks quickly. Look for these lentils in any Indian market or your local health food store.
Instructions to make Red lentil with gourd and pumpkin slices:
- Heat oil and temper five spices and red chilli
- Add sliced gourd and pumpkin stir fry well
- Add salt and turmeric powder and cover till it is soft
- Add lentil and water,cover it
These lentils are also commonly eaten in the Middle East as well as African. Proper dals - Indian lentil stews - are finished with a "tarka", a last-minute seasoning of fried spices and sometimes curry leaves, but when I'm in a hurry I forgo this. You can, however, fry a finely sliced onion until brown and scatter that over the top along with the coriander. Rinse the pumpkin and cut the flesh small. Toast the mustard seeds and curry leaves in the ghee briefly, then add with the coconut slices to the lentils.
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