Yellow Pumpkin – 400 gms cut into cubes
Onion – 1 large finely chopped
Green Chillies – 3 slit into half
Green Peas – 200 gms
Coconut Milk – 2 cups
Mustard Seeds – 1 tbsp
Cumin Seeds – 1 tbsp
Masoor Dal – 1 cup
Sambar Powder – 1 tbsp
Dosa Milaga Podi – 1 tbsp
Asafoetida – 1 tsp
Bay Leaves – 2
Coriander leaves – 1 bunch finely chopped
Oil – 3 -4 tbsp
Salt to taste
In a kadai, heat oil and once hot add mustard seeds, cumin seeds, bay leaves, green chillies and onions and saute for a few minutes till the onions become translucent.Now add ginger garlic paste and saute for a few more minutes.
In a pressure cooker, cook the masoor dal and once cool mash it and keep it aside.
Now add the yellow pumpkin, sambar powder, salt and asafoetida and mix well. Add the cooked dal with water and green peas and close the lid and cook for 10 minutes on a low flame.
Now add coconut milk and dosa milaga podi and let it simmer for couple of minutes.
Garnish with Coriander leaves.
Yummy Thai style Butternut Squash Korma is now ready !!