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!!!



Split Bengal Gram With Pumpkin


Hello and welcome dear friends once again. Today I’ll be sharing a lentil recipe made from split Bengal gram mixed with pumpkin. It is very healthy, is mildly spiced and tastier too. So let’s start—


  1. Split Bengal Gram – 300 gms.
  2. Pumpkin(cubed) – 1/2 of 1 whole.
  3. Onions – 1
  4. Dry Red Chilly(whole) -3
  5. Salt – According to taste.
  6. Turmeric Powder -1 tsp.
  7. Red Chilly Powder – 1 tsp.
  8. Bay Leaf -2.
  9. Asafoetida or hing- A pinch.
  10. Garam Masala – 1 tsp.
  11. Butter – 1 tbsp.
  12. Tomato Puree -1 tbsp.
  13. Cumin Powder -1 tsp.
  14. Cumin seeds(whole) -1 tsp.
  15. Coriander Leaves – For Garnish.
  16. Cashews and Raisins, Dry Coconut Flakes – Optional.


Step 1 

Scrape, wash and cut the pumpkin into small pieces and pressure cook the split Bengal gram with it adding a pinch of salt, turmeric powder and a clove of garlic to the cooker.

Step 2

Now heat a heavy bottomed pan adding some butter, cumin, bay leaf dry whole red chillies, asafoetida and some. Grind the onions to a paste.

Step 3 

Now when the butter melts add the onion paste, slight salt(as some has already been added to the chana dal while pressure cooking it), red chilly powder, tomato puree, cumin powder and saute it for five minutes.

Step 4

When the masalas get pinkish add the boiled dal with pumpkin and also add one tsp of garam masala. Mix everything well and cook it for five more minutes.

Step 5 

Mix some fresh cream in the dal.

Step 6

Garnish with freshly chopped coriander.

Note point – You can also add some cashews and raisins and dry coconut flakes if you like but it is just optional.

Our Split Bengal Gram With Pumpkin is ready.

Do try this recipe at home. Share your comments and feedbacks and clear out doubts if you have any. Have a great weekend everyone. Till then healthy cooking, happy living!!!


Pumpkin With Spinach


Hello and welcome my friends to my corner. Today I’m sharing with you all a very healthy, oil-free recipe of greens with pumpkin. It’s a delicacy of the Mithila region of Bihar and is an easy to make recipe. So let’s start with it—


  1. Green pumpkin – 1
  2. Spinach – 200 gms.
  3. Radish – 1/2
  4. Salt – according to taste.
  5. Turmeric powder-1 tsp.

For tempering:-

  1. Five spices – 1 tsp.
  2. Green chillies – 2.
  3. Asafoetida – a pinch.
  4. Vegetable oil – 2 tbsp.



Step 1

Wash, scrape and cut the green pumpkin into small pieces. Similarly, wash and cut the spinach. Cut the radish into thin pieces.

Step 2

Now pressure cook these veggies and when done strain them through a strainer to take out the water.

Step 3

Now take a cooking pan and add some vegetable oil to it. Next add the five spices, some green chillies and the asafoetida and let it splutter. Now add the boiled veggies, salt, turmeric powder and cook it for ten minutes till the vegetable gets dry and sauteed. Garnish it with fresh cilantro.

And hey, Pumpkin With Spinach is ready in a jiffy.

I hope you will like this recipe. It’s totally healthy and compact with taste and can be had with the main course. It is an appetiser. Do write your comments and feedback. Till then have a great weekend. Happy cooking, healthy living!!!



Pumpkin With Flaxseed


Welcome again friends to my cosy corner. Today I am going to make a very healthy, sumptuous and equally tasty curry of Pumpkin With Flaxseed. This recipe has two ingredients namely pumpkin which is a boon for the heart and flax seed which reduces bad cholesterol drastically. It combines pure health and taste and has a meagre amount of oil which can be omitted also for people with heart problems or cholesterol. So let us start with it:—


  1. Green fresh finely chopped pumpkin -1
  2. Finely chopped Radish – 1
  3. Flaxseed powder (made after roasting together flax seed,1 dry red chilly and 1 tsp coriander seeds)-3 tbsp.
  4. Salt – According to taste.
  5. Turmeric powder -1 tsp.
  6. Dry mango powder – 1 tbsp.

For tempering:– 1.Five spice – 1 tsp.

2.Bay leaf -2

3. Asafoetida or Hing -A pinch.

4. Dry red chilly – 2

For garnishing-Chopped green chilly.

Chopped coriander.


Step 1

Wash and peel the skin of pumpkin. Similarly, wash and peel the radish. Cut both of them very finely and pressure cook them as it will save your time and energy. When it is cooked drain out the excess water but keep some of it for use in the curry.

Step 2 

Heat a heavy-bottom kadhai and add the given amounts of five spice, red chilly, asafoetida, mustard oil and let them splutter. But take care not to burn the tempering.

Step 3

Now to the kadhai add boiled pumpkin, radish, salt, turmeric powder and saute it for a while.

Step 4

When the pumpkin is slightly mashed add roasted and powdered flax seed which has to be initially roasted together with 1 dry red chilly and 1 tsp coriander seeds and then powdered, dry mango powder and saute it again for five minutes. It will be a semi-dry curry so don’t dry out all the water from it.

Step 5 

The pumpkin flaxseed tasty curry is ready. Garnish it with chopped green chillies and coriander.

Friends do try this recipe at home. It can be had with rice, dal, dosai, rotis, paranthas. It is a very healthy preparation for people with heart problem or diabetes. It has no spice, all the taste and all health, so go ahead and try it in your homes. I am sure you will like it. Say yes to good health with this curry. Till then happy cooking, healthy living!!!