Monday, April 26, 2010

Acorn Squash and Toordal Erissery


  1. Acorn Squash  - 1 small peeled and cut into cubes (about 2 cups).
  2. Toor Dal - 1/2 cup.
  3. Coconut grated - 1/2 cup.
  4. Jeera/cummin seeds- 1/4'th tsp.
  5. turmeric powder - 1/4 tsp.
  6. Green chillies - 5 or 6 slit .
  7. Shallots - 3 sliced.
  8. Curry leaves - 2 stalks
  9. Urud dal - 1 tsp
  10. Red chillies - 2 broken
  11. mustard seeds- 1/2 tsp
  12. oil - 1 tbsp

Pressure cook the pumpkin and dal together(3-4 whistles and let the steam escape by itself) .
Grind the coconut,jeera and turmeric powder to a coarse paste with some water.
Add this ground paste to the cooked dal/pumpkin mix and bring to a simmer.
Heat the oil and splutter the mustard seeds, add in the toor dal and fry until golden.
Add in shallots, curry leaves and red chilly and fry until golden brown.
Add the squash dal mixture into this and mix well.


  1. Yum - I always pass by the acorn squash, never used it in an indian curry before...=)Bookmarked!

  2. My first time trying it too - I was quite impressed , I like it better than pumpkin.Give it a try .

  3. HAvent tried anyhting with acorn squash..Interesting!!

  4. Never tried this dish.. What does this taste like? Pumpkin? First time here.. You have a wonderful blog..

  5. Yes you can compare it to pumpkin and butternut squash .


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