Pumpkin Beans/Mixed Pulses Sabzi

Yet another simple, healthy and super easy Pumpkin Sabzi. I had some left over mixed pulses which I was previous used for Dahi Misal chaat. This is one creative way to use the left over pulses and turn it as healthy version of sabzi. You can also use spinach to make more colorful and tasty. This Pumpkin Beans/Mixed Pulses sabzi nicely pairs up with chapati/roti.

Pumpkin Beans/Mixed Pulses Sabji
Pumpkin Beans/Mixed Pulses Sabzi

Check out some other Pumpkin recipes which i tried:

Pumpkin – 2 cups (Chopped)
Mixed Pulses – 1 cup
Tomato – 2 nos. (Puree)
Turmeric Powder – ¼ tsp
Chili Powder – 1 tsp
Hing/Asafoetida – ¼ tsp
Coriander Seeds Powder – ½ tsp
Cumin Seed Powder – ½ tsp
Garam Masala Powder – 1 tsp
Salt to taste
Oil for seasoning


Step 01) As raw pumpkin skin is very hard to cut with knife, it is better to cook this vegetable in microwave for about 5 minutes. Let it cool and it becomes very easy to remove the outer skin, and then chop them into smaller pieces. 


 Step 02) Boil the Mixed pulses in microwave for about 15 mins. Or in a pressure cooker ( i used here left over pulses)

Step 03) Heat a pan with 1 tbsp of oil add the mustard seeds allow them to crackle and then add urud dal/white lentil, red chili and fry till it turns to golden color

Step 04) Add tomato puree and fry for a minute and then add, turmeric powder, chili powder, cumin seed powder, coriander powder, salt, hing/asofoetida and mix well and cook till all raw masala powder smell disappear


Step 05) Add the cooked mixed pulses and then add cooked pumpkin pieces and incorporate nicely with gravy & cook for a minute and switch off the gas. (If you need a curry texture you need add a half cup of cooked pumpkin water in the end.)


Step 06) Garnish with coriander leaves and serve with chapati.

Pumpkin Beans/Mixed Pulses Sabzi
Pumpkin Beans/Mixed Pulses Sabji

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