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.

4 comments:

Asha said...

Look at that color!! BEAUTIFUL!!!
I love Butternut squash in Indian dishes.Looks yum!:)

Sharmi said...

this sounds so different. I never attempted a dry pumpkin subzi because of its sweetness. I love it in sambar and puli kulambu.

Jyothi said...

Hi Aruna! so different. Never tried any pumpkin dish. Lovely color. Thanks for sharing.

TBC said...

The dish looks beautiful, almost like sunshine in a plate :-)