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 Sabzi

Check out some other Pumpkin recipes which i tried:

Pumpkin kootu / Pumpkin Curry

Pumpkin Spicy Curry

Poosanikai/ Kaddu/ Pumpkin Masala Sabzi 

Pumpkin Soup Recipe

Pumpkin curry in Rajasthani Style

Pumpkin Masala Sabzi

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 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 Sabji

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Pumpkin Curry in 5 Minutes - Rajasthani Style

As I got the big pumpkin from the grocery store, I am trying new recipes out of it. Here is one more interesting Pumpkin curry in Rajasthani Style. This curry is prepared with tomato and curd which are added to the seasoning spices to make irresistible taste. As I noticed, pumpkin is beautifully gel with any combination of gravy of Indian style cooking. It tastes best with steam rice and even with roti/chapati. Learn more how to make this super easy delicious curry dish by following step by step recipe.

Check out some other recipes which i tried:

Pumpkin kootu / Pumpkin Curry

Pumpkin Spicy Curry

Poosanikai/ Kaddu/ Pumpkin Masala Sabzi 

Pumpkin Soup Recipe

Pumpkin Masala Sabzi

Pumpkin Beans/Mixed Pulses Sabzi

Ingredients:

Pumpkin – 2 cups (Chopped)

Potato – 1 cup (Chopped)

Tomato – 2 nos. (Chopped)

Curd – ¼ cup                                            

Cloves – 4 nos

Cardamom – 3 nos.

Nigella Seeds/ Kalonji – 1 tsp

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

Pumpkin Curry- Rajasthani Style

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 02) Boil the potato pieces in microwave for about 8 mins.

Step 03) Blend the cardamom and cloves into powder

Step 04) Heat a pan with 1 tbsp of oil add the nigella seeds/kalonji and add the blended cardamom and cloves powder and saute them for a minutes

 

Step 05) Add tomato and fry for 1 minutes and then add curd, turmeric powder, chili powder, cumin seed powder, coriander powder, salt, hing/asofoetida and mix well and cook till tomato turns into mushy 

  

Step 06) Add the cooked pumpkin and potato and half cup of cooked pumpkin water and add garam Masala mix well to the gravy & cook for a minute and switch off the gas

 

Step 07) Garnish with coriander leaves and serve with steam rice.

Pumpkin Curry - Rajasthani Style

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Pumpkin Spicy Curry

Here is one more version of Pumpkin Spicy Curry. This recipe uses onion, tomato, fennel seeds and garlic for extra flavorful taste. This curry can be served with rice, chapatti or roti.(Indian Bread)

Check out some other Pumpkin recipes which i tried:

Pumpkin kootu / Pumpkin Curry

Poosanikai/ Kaddu/ Pumpkin Masala Sabzi 

Pumpkin Soup Recipe

Pumpkin curry in Rajasthani Style

Pumpkin Masala Sabzi

Pumpkin Beans/Mixed Pulses Sabzi

Ingredients:

Pumpkin chopped - 2 cups

Onion (medium size) - 1 no

Tomato – 1 no

Garlic – 2 to 3 flakes

Sauf/Fennel Seeds – 1 tsp

Curry Leaves - 3 to 4 leaves

For Seasoning:

Mourie/ Mustard Seeds - 1 tsp

Jeera/Cumin Seeds - 1 tsp

For Masala Powders:

Red Chili Powder - 1 tsp

Turmeric Powder - 1/2 tsp

Coriander seeds Powder - 1 tsp

Salt to taste

 Method:

Step 01) Clean the inner part of the pumpkin and cook it in microwave for 4 mins.  with outer skin. Once it is boiled it is very much easy to peel off the thick outer skin. Dice it and keep it aside

 

Step 02) Heat a pan add sauf/fennel seeds and garlic and fry for 2 mins. Then fry onion till transparent then add tomato, curry leaves

 

  

Step 03) When tomato turns mushy add all masala powders and cook till raw masala smell disappears. Let it cool and then grind it.

 

Step 04) In the same pan add oil for seasoning and add the seeds and allow them to splutter. Add grounded paste and ½ cup water and add the boiled pumpkin and cook for 5 mins so that all masalas gets into pumpkin.

 

Serving: Serve with steam rice, chapati or toti.

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Poosanikai/ Kaddu/ Pumpkin Masala Sabzi

Pumpkin by default is a mild sweet veggie here is one type of recipe to turning it as Spicy Pumpkin Masala Sabzi. The key sub ingredient in making it best spicy pumpkin/ Kaddu/ Poosanikai /Kumbalakai made of dry roasted besan/ gram flour, and various other Indian curry spices. Enjoy this flavorful healthy meal.

Check out some other Pumpkin recipes which i tried:

Pumpkin kootu / Pumpkin Curry

Pumpkin Spicy Curry

Pumpkin Soup Recipe

Pumpkin curry in Rajasthani Style

Pumpkin Masala Sabzi

Pumpkin Beans/Mixed Pulses Sabzi

Ingredients:
Pumpkin chopped - 2 cups
Onion (medium size) - 1 nos

~For Seasoning:
Mourie/ Mustard Seeds - 1 tsp
Jeera/Cumin Seeds - 1 tsp
Garlic & Ginger Paste - 1 tsp
Curry Leaves - 3 to 4 leaves

~For Masala Powders:
Besan/ Gram Flour - 3 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Coriander seeds Powder - 1 tsp
Salt to taste

Method:

Step 01) Clean the inner part of the  pumpkin and cook it in microwave for 4 mins.  with outer skin. Once it is boiled it is very much easy to peel off the thick outer skin. Dice it and keep it aside

 

Step 02) Heat a pan in low flame and roast the besan powder till you get light brown color and transfer it to bowl

 

Step 03) In the same pan add oil for seasoning and add the seasoning seeds and allow them to splutter. Add the onions and fry for 2 mins. Followed by curry leaves,  ginger & garlic paste and fry till onion turns to pink

 

Step 04) Add the diced pumpkin , and all the spicy masalas mix it well

 

Step 05) Lastly add the roasted besan/ gram flour powder mix it nicely and cook it for 2 mins.

 

Serve: Serve with roti / chapati it also goes very well with steamed rice with a tsp of ghee:)

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Pumpkin kootu / Pumpkin Curry

Check out some other Pumpkin recipes which i tried:

Pumpkin kootu / Pumpkin Curry

Pumpkin Spicy Curry

Poosanikai/ Kaddu/ Pumpkin Masala Sabzi 

Pumpkin Soup Recipe

Pumpkin curry in Rajasthani Style

Pumpkin Masala Sabzi

Pumpkin Beans/Mixed Pulses Sabzi

Ingredients:
1 (Medium Piece) Pumpkin cut into small cubes
1/2 cup channa dal / kadala paruppu/ Bengal gram

For Gravy:
1/2 cup grated coconut
A pinch of turmeric
1 tsp jeera /cumin seeds
1/2 tsp red chili powder/ 2 to 3 whole Red chili
Salt to taste

For Seasoning:
2 tsp oil
1/4 tsp mustard seeds
1/2 tsp urad dal / White Lentils (optional) (grown in Indian subcontinent- Available in Indian Store)

A pinch of hing / asafoetida
Curry leaves few

Method:

1.Wash the Bengal gram and add to the chopped pumpkin pieces and add 3 cups water and cook on a low flame until the pumpkin is cooked soft and the Bengal gram is cooked yet firm. Add salt and turmeric.
2.Grind the above ingredients and add to the cooked pumpkin mixture. Mix well and simmer until all extra water is absorbed and the mixture takes a thick consistency.
3.Heat oil for seasoning once the mustard seeds pop add the urad dal turns brown, dunk everything into the kootu mixture and mix well. Adjust salt if any.

Serving: Serve hot with rice.

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