NO Onion – NO Garlic PUMPKIN DAL recipe| Gummadikaaya Pappu Recipe| Red Lentils Soup with Pumpkin Recipe| Gluten-free Lentil Soup with Pumpkin

It’s the Pumpkin season! Closer we are getting to Thanksgiving, my email feed is being stuffed up with recommendations of Pumpkin recipes. While pumpkin occupies a huge part on the tables at homes across the world in the form of pancakes,cakes, pies and warm winter soups, Indian cuisine owned this orange fleshy goodness with an unique adaa in the form of comforting dals or humble curries. Did you hear about the quintessential dish from Andhra cuisine, `Gummadikaya Pulsu‘? Will share the dish once I nail the recipe. Somehow I forget to pick up this vegetable on regular market visits. Now that I am adamant to relish this famous vegetable in all the myriad tastes, I am sure you’ll find more recipes around this golu-molu vegetable here.

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There is an other variant – the white pumpkin which is usually savoured in the form of a sweet, halwa or a vadiyams (fryums). The halwa is a pretty time consuming task hence got only cameo roles during festive occasions, Sankranthi most often. ;P And the fried vadiyams, favorites from childhood are beauties! Crushing and mixing them on the top of steaming hot white rice in the company of ghee is a food habit I picked up from mom which she picked up from grand ma. More and more I learn about food habits that define and differentiate our taste preferences and cuisines, I have been growing eager to dig up the anthropology of Indian food. How incredible it is that one life is just not enough to savour food in its uncountable forms! 😀

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November is the month of no onion and no garlic addendum, a practice which I couldn’t come to terms with any rationale till date. Would be happy to hear if you have any idea about this. Fed up looking at mom’s plate with plain dal or rice since the start of this month (Karteeka, its called in Telugu Calendar), I took it upon myself as a challenge to break the monotony. I wanted to have both dal and pumpkin curry one day and I was too lazy and thought why not mix them both, which brought Pumpkin Dal to the table. While I usually steam vegetables and add tadka for no onion, no garlic versions of curries, I wondered if a dal would sing the right tunes without the magic of garlic and onions. This recipe of Pumpkin Dal surprised me in all ways reimbursing belief in conjuring good dishes even without the usual ingredients. I have adapted Swasthi’s recipe from here.

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Ingredients:

1 cup chopped Pumpkin

½ cup lentils ( Here, I used Masoor Dal aka Red lentils)

3- 6 green chillies (adjust according to your spice levels and hotness of a mirchi)

2 medium sized chopped Tomatoes

¼ cup Evaporated/Pasteurized Milk

1 tbsp Mustard Oil

Salt (to taste)

Spices:

15-20 nos peppercorn

1/8 tsp Asafoetida

Handful of curry leaves

½ tsp Cumin seeds

¼ tsp Turmeric

Procedure:

  1. 1.Pressure cook lentils with 1.5 cups of water and chopped pumpkin with peppercorns, green chillies for 3-4 whistles. If you are using split pigeon pea or bengal gram, soak the dal before cooking so that it mashes up easily within 3-4 whistles.
  2. Add mustard oil into a heated up pan. Followed by asafoetida, cumin seeds and turmeric.
  3. As the cumin crackle, add chopped tomatoes. Cook them in medium flame until tomatoes come together mushy.
  4. Now, pour milk into it and simmer for 5 mins.
  5. To this, add the pressure cooked pumpkin-lentil mixture along with salt.
  6. Let the dal boil in low flame along with the tadka for 2-3 minutes and adjust the consistency of the dal with water.

I had paired it up with sauteed greens along with steamed rice. It tasted good with phulkas/rotis as well.

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Note: One could swap normal milk for coconut milk.

Did you try this recipe? Would love to hear about trial. Tag your dish @9sowmya9 with the hashtag #tadkatales on Instagram.

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Raju Gari Kodi Pulav Recipe| Recipe of Indian Chicken Pulav | Simple Recipe for Chicken Pulav| Andhra Special Pulav| Delicious Pulav Recipe

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Sundays used to be so synonymous with biryanis and pulavs during childhood. Growing up, living in hostels and working away from home, this synonymy took a back seat. It has become haphazard and started depending on whatever the whimsical palate fancies upon. Either way, there is always a wave of excitement around food. Especially around biryanis and pulavs. Any menu on a festive occasion or a party falls incomplete without them. Bading goodbye to the scorching summer, now is the time to pick up the spices and cook some warm pots of pulav and biryani. After tasting the delicious Maharaja Biryani Platter at Yuktha, couldn’t wait to make some spicy rice item at home.

Raju gari Kodi Pulav is a dish you would be suggested to try when someone asks for a delicious biryani-pulav in Hyderabad. It’s a signature dish of Ulavacharu and Kitchen of Kuchipudi. I haven’t visited this place yet but have heard so much about it and when I found a cookery show video with its owner-chef, Mr. Kuchipudi Venkat, I couldn’t wait to give it a try. The measurements mentioned are approximate in the video. So, I worked up on rough calculations and the dish came out so well. Couldn’t believe myself going for a second serving of this pulav! I usually prefer those pristine white shaded fried rice items (Not a fan of the mashed up Indo-Chinese versions) to biryani/pulav.

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Ingredients:

Basmati rice – 2 cups

300-350 gms Boneless Chicken

2tbsp Ghee

2tbsp cooking oil

3 tbsp green chilli paste

1 tbsp ginger garlic paste

2 medium sized onions, sliced

2tbsp brown onion paste

½ cup Curd

1 cup milk

1 cup – chopped mint leaves (tightly packed)

½ tbsp – home made garam masala powder

1 tsp – coriander powder

3 – 4 cups of Water

Salt – as per taste

Cashews – as required

Chopped coriander – 1 cup ( I haven’t added here)

Whole Garam Masala:

1 tbsp Shajeera

3 Bay Leaves

2 inch Cinnamon

10 Green cardamoms

20 Cloves

1 Black Cardamom

1 Marathi Mogga/ Indian Capers

Brown Onion Paste:

1 large size onion

¼ cup oil

Method:

  1. a) Brown Onion Paste:

Slice onion and sautee it in oil. Cool down and grind it into smooth paste. This gave me  2tbsp of paste.

b)

  1. Wash and soak the rice in two cups of water.
  2. Wash and keep the chicken aside. I personally rest chicken chunks in turmeric water for 5 min and rinse them finally.
  3. If the pieces you have are large, cut into small pieces. Since we are not marinating chicken, smaller sized pieces ensure that meat is cooked uniformly.
  4. Take a pressure cooker and add ghee, oil to it. ( I used a 5 litre pressure cooker pan)
  5. Once the oil-ghee heats up, add the whole garam masala.
  6. Scoop in the ginger garlic paste and after a minute add in the green chilli paste. Sautee till on medium heat till the raw flavour is out. This takes around 2 -3 minutes at the maximum.
  7. Add in sliced onions and saute them till translucent.
  8. Mix the curd and brown onion paste and add it to the pan.
  9. As it picks up heat, add the chicken pieces on high flame. Ensure you switch to high flame when the chicken is added.
  10. Pop in the chopped mint. This is the time to add in the chopped coriander. I didn’t have it today. Hence omitted.
  11. Put in the salt. Taste and adjust accordingly.
  12. Add the milk.
  13. As it heats up, sprinkle the garam masala and mix well.
  14. Add water and let it come to boil ( I added 1 ½ cups of water as the basmati rice completely absorbed the water it is soaked in)
  15. Now, add the rice and any extra ghee if you want. Stir it well and add salt and spice powders if required.
  16. Close the cooker and cook for 2-3 whistles.
  17. Serve it hot with raita/boiled egg/salan.

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I was too lazy to make salan or decorate it. So savoured it with slightly roasted boiled egg. Heat a teaspoon of oil in a small pan and roast the boiled egg uniformly on all sides. Sprinkled a pinch of salt, red chilli powder and few curry leaves on the egg. And remove it from the heat. Gotta see how this method would work for a vegetarian version.

Try and and let me know how you liked it.

Happy Cooking!

 

Note:

  • Be careful with rice water ratio. Adjust the water ratio according to your experience with rice variety you use. This pulav has a sticky texture when compared to others. I think the rich fats from ghee, milk, curd contribute to this.
  • Yes, the recipe doesn’t use red chilli powder or turmeric.
  • The amount of green chilli paste and garam masala powder depends upon how hot your chillies or masala is. So, adjust accordingly.
  • I have used homemade garam masala which has relatively less amounts of coriander. Hence, added it separately.