Pumpkin With Moong Dal Badis


Hello everyone. Welcome once again to my corner. I am, as you may have noticed focussed on sharing with you all authentic recipes in my starting series which I will expand more to include modern, fusion and also international cuisine in the near future. This recipe is a very famous and a regular dish in the rural North Indian segment of our country. It is made in yellow mustard gravy and is given a slight tangy touch. It is eaten along with steamed rice and phulkas too. I make this dish sometimes which is enjoyed by all in my family. If you like it you too can make it. So the recipe is as follows–


  1. Green Pumpkin – 250 gms
  2. Moong Dal  Badis – 100gm
  3. Yellow Mustard – 150 gms
  4. Turmeric Powder -1 tsp
  5. Coriander Powder -1 tsp
  6. Red Chilly Powder -1 tsp
  7. Garam Masala -1 tsp
  8. Tomato Puree -2 tbsp
  9. Dry Mango Powder -1 tsp
  10. Salt – According to taste
  11. Freshly Chopped Coriander -For Garnish

For the tempering or tadka:

  1. Five Spice -1 tsp
  2. Asafoetida – A pinch
  3. Bay Leaf -2
  4. Kasuri Methi -1 tsp
  5. Fortune Mustard or Vegetable Oil -2 tbsp


Step 1

IMG_5015.jpgFirstly fry the moong dal badis in 1 tsp of oil and keep aside. (I have shared the recipe for making moong dal badis in one of my earlier blogs. Please refer it from there). Peel and cut the veggie into medium-sized cubes. Grind the yellow mustard to a fine paste. Chop the coriander.

Step 2

In a heavy bottomed pan, add the tempering ingredients and the chopped veggies. Add the salt and turmeric powder and cook for three minutes covered with a lid. When the veggie gets softer add the masalas, red chilly powder, coriander powder and tomato puree and fry for two minutes. Now add the yellow mustard paste and fry again for two minutes. Add the remaining masalas,garam masala, dry mango powder and fry everything again for a minute and add water to make the gravy. Now add the badis and let it cook for four minutes to make the badis softer.

IMG_5017.jpgOur Pumpkin With Moong Dal Badis is done. Garnish with chopped coriander and serve it with phulkas, steamed rice, dal and veggies of your choice.

Note point:—The curry should be a little tangier to get the best experience. So adjust the amounts of tomato puree and dry mango powder accordingly.

Friends do try the recipe at home. Share your comments and feedback. Have a rocking week everyone. Till then healthy cooking, happy living!!!



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Abha's Recipes

Hi! I am Abha Jha and I welcome you all heartily to my blog. Cooking has been my passion for the better part of my life. I was brought up knowing the traditional Indian style of cooking from my ancestral home. I wish to pass on this treasure trove of delightful, easy and yummy recipes to foodies and budding chefs alike. I also love experimenting with food and discovering world cuisine. I wish to keep discovering amazing new recipe's and showcasing them with the world.

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