This is a Bengali traditional homemade delicacy where tender pumpkin twigs and leaves are cooked with moong dal (split green gram). It is tempered in mustard oil for an authentic flavour. This is then relished with plain steamed rice and with a spoonful of ghee drizzled over it. I recommend you all to try this recipe and present an interesting dish on your dining table. So check for a step by step guide with pictures to prepare it.
Actually I had the opportunity of trying out this delicious (almost forgotten) recipe when I went to visit my parents in India (Hyd). There is an abundance of this amazing plant growing on the terrace and I lost no time in preparing all the wonderful dishes with every part of this plant - leaves, twigs, flowers & pumpkin.
- 10-12 pumpkin leaves & tender twigs, washed, drained & chopped
- 1/2 cup split moong dal (green gram), dry roasted & soaked for an hour
- 2 tbsp. mustard oil
- salt to taste
- 1/2 tsp. turmeric powder
- 1-2 dry red chilies, broken
- 1 tsp. panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
- 1 tsp. ghee
Pressure cook the soaked lentils, chopped pumpkin leaves and turmeric powder for 3-4 whistles.
Heat oil in a pan and temper with dry red chilies and panch phoron. Saute for a few seconds till it stops spluttering.
Now add the boiled dal and salt. Bring it to a boil and simmer on a low flame for 2-3 minutes.
When done, add ghee and serve hot with plain steamed rice, accompanied with papad or aloo bhaja (fried potatoes).
Choose few tender pumpkin leaves and twigs.
Chop them and soak in water for a couple of minutes.
Roast the moong dal till light brown.
Soak in water for 30 minutes. Pressure cook along with the chopped leaves/twigs and turmeric powder for 3-4 whistles.
Heat oil in a pan and temper with red chilies and panch phoron.
Add the boiled dal and salt. Simmer for 2-3 minutes. When done, add ghee.
Serve with plain steamed rice.