Pumpkin in Mung Daal (Misti Kumro die Mung Daal)

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.

Lau Mung/ lauki in mung daal

Lauki/ lau or bottle gourd is a vegetable that blends very well with all types of daals. Bottle gourd juice is extremely beneficial for the body because of its high nutritional value. Due to its high water content, bottle gourd has digestive benefits and can help in the treatment of urinary disorders. Lau in mung daal is a popular bengali recipe.

Preparation Time: 15-20 minutes

Cooking Time: 35-40 minutes

Ingredients
Lauki/lau/ bottle gourd- The bottle gourd is first cut into very thin circular pieces and then the thin circular pieces are further cut into smaller pieces. Make sure not to cut very thick circular pieces and also do not finely chop the pieces
Panch Foron
Tej patta(bay leaves)- 1-2
Dried red chillies
Mung Daal- 1 cup roasted in 2-3 drops of mustard oil
Jeera powder
Dhania powder
Turmeric powder
Green chillies-3-4
Ginger paste
Coriander leaves-finely chopped
Mustard oil
Water
Salt to taste

Method

Take the mung daal and slightly roast it in 2-3 drops of oil. Do not roast it too much because then the daal not become soft on boiling.Then cook the daal in a pressure cooker. Keep it aside. Take a kadhai and add a small amount of mustard oil into it. Add dried red chillies, panch foron and tej patta into it. Then add the lauki and stir it in oil. Then add one by one the jeera powder, dhania powder, turmeric powder and salt. Then add a small amount of ginger paste and mix nicely.

Finally add the daal to the lauki in the kadhai and mix nicely. Add the chopped coriander leaves from above. Let the daal and the lauki simmer for sometime and mix nicely. Add a teaspoon of ghee.

Serve hot with rice.