Pumpkins are grown all over the world for a variety of reasons ranging from cooking to agricultural purposes (such as livestock feed) to commercial and ornamental sales. When it comes to cooking pumpkins are very versatile. Their fleshy shell, the seeds, the flowers, and even most parts of the pumpkin, are edible. When the pumpkin is ripe it can be boiled, baked, steamed or even roasted. People cook pumpkin in a variety of ways. In India ‘Kadu ka Halwa’ is a popular sweet dish. Sweet, spicy and tangy pumpkin chutney is also a tasty dish. The pumpkin seeds are used for a snack. This vegetable is a rich source of Vitamin A and potassium; it is related to the squash and belongs to the gourd family!
- 1 cup Moong Dal( Yellow split bean)
- 3/4 cup (yellow) pumpkin – peeled and cubed(remove seeds)
- 1 large tomato – chopped
- 3-4 small onions (peeled)
- ½ turmeric powder
- 1 tsp red chilli powder
- 4-5 pods of garlic –chopped
- ½ tsp cumin seeds
- A pinch of asafoetida(hing)
- 1 Whole red chilli (optional)
- Salt to taste
- Wash lentil and soak for ½ an hour.
- In a pressure cooker, put in lentil, pumpkin, tomato, small onions, red chilli powder, turmeric powder and enough water for lentil and vegetable to cook.
- Cook for few minutes till the vegetable and lentil is well cooked.
- When the pressure is released open the cooker – mix well and add salt.
- To season: Heat ghee in a small pan, add cumin seeds, asafoetida, red chilli and garlic. Fry well and add this to the lentil and pumpkin preparation.
- Serve hot with rice or rotis.
Preparation Time: 30 minutes
- The spice in this dish should be a little liberal, as the pumpkin tastes sweet. You can add a little tamarind juice to give it that tangy touch.
Did you know?…
- Pumpkin growers often compete to see whose pumpkins are the most massive. Festivals are often dedicated to the pumpkin and to these competitions.