Pumpkin in Lentil Coconut Curry
This dish is a wholesome dish. It has a good balance of protein that comes from lentils, carbohydrates, iron, fiber and several vitamins and minerals that come from pumpkin and coconut and it tastes very good with rice.
1/2 lb Pumpkin
1/2 cup Mung lentil ( Yellow lentil available in Indian store )
6 tablespoons Shredded Coconut ( Available in frozen section in Indian store )
2 tablespoons Chopped onions
3 Thai green chillies ( Available in Indian store )
1 tsp. Cumin seeds ( Available in Indian store )
6 Curry leaves optional ( Available in Indian store )
1 tsp Mustard seeds ( Available in Indian store )
2 tsp Oil
1 tsp. Turmeric powder ( Available in Indian store )
Salt to taste
2 cups Water
1. Peel and chop the pumpkin into cubes.
2. Cook mung lentil pumpkin and a cup of water in the Instant Pot set to Manual for 7 minutes.
3. Turn off the instant pot and allow the pressure to release...
See the full directions on my site