Roasted Pumpkin Coconut Salad

In a kadhai, heat 1 tsp coconut oil, add 1/4 tsp rai, 1/2 tsp chana dal, 2 tbsp urad dal, kadi patta and saute well until light brown

Add 1/2 cup julienne pumpkin, 1/8 tsp green chili paste, 1/4 tsp grated ginger and salt for taste

Cook until it is semisoft

Give it a Nestle Twist by adding pumpkin seeds

Garnish with 1 tbsp grated fresh coconut and add 1 tsp lemon juice.

Serve warm