This is a Bong style 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 flavor. This is then relished with hot 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 out the step by step pictorial recipe to prepare it.
Actually I had the opportunity of trying out this yummy (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 in 2 cups water for 4-5 whistles.
Heat oil in a pan and temper with dry red chilies and panch phoron. Sauté 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 with hot steamed rice, accompanied with papad or aloo bhaja (fried potatoes).
Choose few tender pumpkin leaves & twigs.
Chop them & soak in water for a couple of minutes.
Roast moong dal till light brown.
Soak in water for 30 minutes.
Pressure cook along with chopped leaves / twigs & turmeric powder
in 1 cup water for 4-5 whistles.
Heat oil & temper with red chilies & panch phoron.
Add boiled dal & salt. Simmer for 2-3 minutes. When done, add ghee.
Serve with hot steamed rice.
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