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.
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| Pumpkin Beans/Mixed Pulses Sabzi |
Check out some other Pumpkin
recipes which i tried:
Ingredients:
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
Method:
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
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.
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| Pumpkin Beans/Mixed Pulses Sabji |
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