Pumpkin Dal with Beet Greens
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Indian
Serves: 4
Ingredients
  • Channa Dal/split yellow chickpeas - ½ cup, washed and soaked for 15 minutes
  • ⅓ tsp turmeric
  • 1 onion - chopped
  • 5 garlic, finely diced
  • 3 green chilies, sliced ( add more or less as you prefer)
  • ½ tomato, sliced
  • 2 cups pumpkin, diced
  • 4 stems beet greens or red chard or any sturdy greens(spinach will not work in this), slice it finely
Tempering
  • 1 tbsp veg oil
  • ½ tsp mustard seeds
  • 1 tsp cumin seeds
  • pinch asafoetida
  • 10 curry leaves
Garnish with cilantro -3 tbsp chopped
  • 1 tbsp freshly grated coconut (optional)
Instructions
  1. In a pot, add the washed and soaked channa dal. Pour in 2 cups of water with turmeric and let it cook on medium heat for about 15 minutes. Cook till al dente, or a tiny bit more. It has to be fully cooked while still maintaining it's shape. It will take only 15 minutes. Set aside.
  2. In a saute pan, add oil. Add mustard seeds cumin seeds, asafoetida and curry leaves. Let it pop and toast for a minute. Then add the onion,green chilies and garlic. Saute and cook for about 2 minutes on medium heat. Once the onion turns slightly golden brown, add the chopped tomato and cook for another 2 minutes. Add the pumpkin, beet greens, salt and saute. Cover and cook this for about 10 minutes. If it's too dry, add ⅓ cup of water. Let the pumpkin cook fully. Once it's cooked, add this to the cooked dal, mix it well and boil this together for 5 minutes. Add little water if you want it little watery, but make sure to boil it for few minutes after you add the water.
  3. Add the cilantro and coconut. Cover, let it soak in all the flavors for about 30 minutes before serving. Serve hot with chapathis or rice.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2020/09/27/pumpkin-dal/