Pumpkin Rasavangi Recipe

Cooking Directions

• STEP 1.Pressure cook the lentils and pumpkin until soft.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 3.Add chopped onions, tomatoes, and spices. Cook until the onions are translucent.
• STEP 4.Add the cooked lentils and pumpkin to the pan. Mix well and simmer for a few minutes.
• STEP 5.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can adjust the spice level according to your taste.
• Make sure to cook the lentils and pumpkin until they are soft and mushy.
• You can add tamarind pulp for extra tanginess.

Storage and Serving

• Pumpkin Rasavangi can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat before serving.
• Serve with steamed rice or roti.