Pumpkins are a rich source of various vitamins, dietary fibre minerals and antioxidants. The calorie content is low in pumpkin and is rich in vitamin A, C and E. It also contains various minerals like calcium , copper, phosphorus and potassium.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Ingredients
Pumpkins: 500 gms diced into small pieces
Mung daal: Roasted in 2-3 drops of oil and then cooked in a pressure cooker
Panch foron
Ginger paste
Cumin powder(Jeera powder)
Tej Patta
Dried red chillies(Sukno Lonka)
Turmeric powder
Mustard Oil
Salt
Ghee
Water
Method
Take 1-3 drops of oil in a pan and slightly roast the mung daal so that it becomes slightly reddish yellow in colour till a nice aroma of mung daal can be smelled. Slightly fry the diced pieces of pumpkin and keep it aside. Then pressure cook the daal and keep it aside. Take some oil in the pan and when it becomes hot add tej patta, dried red chillies, panch foron, turmeric powder and cumin powder one by one into the oil. Let it splutter for some time and then add it to the daal. Then add the pumpkin pieces and some salt and let the daal simmer so that the pumpkin pieces get cooked and the ingredients mix uniformly. Then add a tea spoon of ginger paste to the daal. When the daal get cooked and becomes thick then add a tea spoon of ghee from above. Serve it hot with rice.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Ingredients
Pumpkins: 500 gms diced into small pieces
Mung daal: Roasted in 2-3 drops of oil and then cooked in a pressure cooker
Panch foron
Ginger paste
Cumin powder(Jeera powder)
Tej Patta
Dried red chillies(Sukno Lonka)
Turmeric powder
Mustard Oil
Salt
Ghee
Water
Method
Take 1-3 drops of oil in a pan and slightly roast the mung daal so that it becomes slightly reddish yellow in colour till a nice aroma of mung daal can be smelled. Slightly fry the diced pieces of pumpkin and keep it aside. Then pressure cook the daal and keep it aside. Take some oil in the pan and when it becomes hot add tej patta, dried red chillies, panch foron, turmeric powder and cumin powder one by one into the oil. Let it splutter for some time and then add it to the daal. Then add the pumpkin pieces and some salt and let the daal simmer so that the pumpkin pieces get cooked and the ingredients mix uniformly. Then add a tea spoon of ginger paste to the daal. When the daal get cooked and becomes thick then add a tea spoon of ghee from above. Serve it hot with rice.
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