Pumpkin and Moongdaal subji

This dish is pretty simple and you can mix and match with many other vegetable like potato carrot, beans etc.,

We need..
1 cup moongdall soaked overnight and boiled for 10 mintues

2 cups pumpkin or any other choice of your vegetables finely cut into small pieces.

For tempering

1tsp mustard

1tsp cumin

1tsp red chillies

1tsp oil

few curry leaves

1tsp urad daal

1 tsp channa daal

To prepare...

In a vessel add oil and start frying from mustard to channadaal by adding one by one. Add pumpin and let it simmer for few minutes stirring occasionally until pumpkin pieces are half tender. Add soaked and boiled moong, cover and let it simmer for few more minutes. After 5 minutes remove lid, add salt and cover it and leave for 3 minutes on simmer. Turn off after 3 minutes. This subji can be used as a side dish for rice or with roti's. One of my work mate tried this dish with potato, it turned out great and tasted wonderful. Thank you "S" for trying and sharing.