Huli (Karnataka Toor Dal, Pumpkin and Drumstick Curry)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 200 g toor dhal (split pigeon peas)
- 200 g pumpkin, peeled and cubed
- 100 g drumsticks (moringa pods)
- 40 g desiccated coconut
- 3 dried red chillies
- 1 tbsp tamarind paste
- 1 tsp mustard seeds
- 10 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 332 kcal
- Protein
- 13.1 g
- Carbohydrate
- 35.8 g
- of which sugars
- 5 g
- Fat
- 14.2 g
- of which saturates
- 11.2 g
- Fibre
- 10.5 g
- Salt
- 0.06 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the toor dhal and simmer in 700ml water for 20 minutes until soft; mash lightly.
- 2
Add the pumpkin, drumsticks and ground turmeric, and simmer for 12-15 minutes until the vegetables are tender.
- 3
Blitz the desiccated coconut and dried red chillies with a splash of water to a coarse paste, and stir through the dal along with the tamarind paste.
- 4
Simmer for 5 minutes more until thickened.
- 5
Heat the coconut oil in a small pan, add the mustard seeds and curry leaves, and fry for 30 seconds until the seeds pop.
- 6
Pour the tempering over the curry and serve hot with rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.