The absolutely great thing about blogging is the new things you get to learn every single day! Lal Bhopla (Kaddu or Gummidikaya) is a staple in our home. I normally use it to make Lal Bhopla Bharit, traditional Andhra Gummidikaya Koora, Mathanga Erissery or then Mukkala Pulusu.
The other day I was just looking for something else to do with the Lal Bhopla or Kaddu that I had at home and came across this marvelous recipe. It got done in a jiffy (a major requirement on working days) and tasted absolutely great with both rotis and rice.
The sweet taste of the Kaddu was enhanced by the jaggery while the amchur and red chili powder provided the tangy and spicy elements.
Time: 35 to 45 Minutes
- Lal Bhopla, Kaddu, or Red Pumpkin – 1/2 Kg
- Grated Jaggery or Sugar – 1 tbsp
- Red Chilli Powder – 2/3 tsp
- Amchur Powder – 3/4 tsp
- Coriander Powder – 1 tsp
- Garam Masala – 1/3 tsp
- Turmeric – 1/4 tsp
- Mustard Seeds – 1 tsp
- Fenugreek Seeds – 6 or 8
- Oil – 1 tbsp
- Salt to Taste
- Fresh Coriander Leaves – 1/2 a Handful
- Peel and dice the red pumpkin into 1/2″ cubes.
- In a kadhai or wok, heat the oil.
- Add the mustard seeds and wait till they splutter.
- Add the fenugreek seeds and stir-fry for a few seconds.
- Add turmeric, coriander powder, garam masala, and pumpkin pieces.
- Mix well till the pieces are well coated.
- Stir-fry for a couple of minutes.
- Add about 1/3 cup water.
- Cover and cook till the pumpkin pieces are cooked. Stir occasionally. You know the pumpkin pieces are done when You can just cut them with a spoon.
- Turn off the heat.
- Add jaggery, amchur, and red chilli powder.
- Mix well.
- Season with salt as required.
- Mix well.
- Cover and let the Kaddu ki Sabzi rest for about 10 minutes.
- Just before serving, add finely chopped coriander leaves.
- Enjoy with rotis or pooris!
- I used mustard oil. You can use any vegetable oil. If you are using mustard oil, be sure that you heat it to the smoking point and till it turns white before using it for cooking; otherwise you will have a bitter taste.
- You can also add some ginger garlic paste in step 5. I did not and the Kaddu ki Sabzi tasted just great.
- Be careful while cooking the Kaddu as it can turn to mush quite easily.
- I did not really think the Garam Masala was needed. The next time around I will try it without. 🙂
- 3 to 4 servings
- 40 Minutes
The Arhar Ki Dal with Lahsun Tadka Recipe is a simple, wholesome recipe of toor dal, that is made in a single pot. Cooking all the spices along with the arhar dal in the pressure cooker. All you need to do once the dal is cooked is to make the garlic tadka and the Arhar Ki Dal will be ready to be served. Serve the Arhar Ki Dal with Lahsun Tadka along with rice, Parathas accompanied with Aloo Simla Mirch ki Sabzi and Moong Sprouts Salad.
- 1 cup toor dal (arhar dal)
- 1 small onion, thinly sliced
- an inch piece of ginger, grated
- 1/2 teaspoon turmeric powder
- 1 tomato, finely chopped
- an inch piece of cinnamon stick
- Salt to taste
- Juice from one lemon
- a small bunch of coriander leaves, finely chopped
Ingredients for seasoning
- 1 tablespoon ghee
- 3 to 4 cloves of garlic
- 1/2 teaspoon cumin seeds
- 2 dry red chillies
Directions for Arhar Ki Dal with Lahsun Tadka
- To begin making the Arhar Ki Dal with Lahsun Tadka Recipe, we will first cook the dal in the pressure cooker.
- Place the washed dal, onions, grated ginger, turmeric powder, salt, tomato, cinnamon stick along with 2-1/2 cups of water. Cover the pressure cooker, place the weight on and cook until you hear two whistles. After the first two whistles, turn the heat to low and simmer the arhar dal for 3 to 4 minutes. After 4 minutes, turn off the heat.
- Allow the pressure to release naturally, as the dal continues to cook while in the cooker. Once the pressure is released open the cooked and give the dal a good whisk. Check the salt and spice levels and adjust to suit your taste. The consistency of the dal can be adjusted at this stage, by adding water if required. Transfer the Arhar Dal into a serving bowl. Stir in the lemon juice and the coriander leaves into the dal.
- The next step is to make the seasoning for the dal.
- Next, heat the ghee in a Tadka pan; add the cumin seeds, garlic, and red chilies and allow them to roast well in the ghee.
- When the cumin begins to crackle, pour the Tadka into the cooked Dal and serve warm.
- Serve the Arhar Ki Dal with Lahsun Tadka along with rice, Parathas accompanied with Aloo Simla Mirch ki Sabzi and Moong Sprouts Salad.
The Arhar Ki Dal with Lahsun Tadka is part of the endeavor to create a collection of Indian UP (Lucknow/Awadhi) Cuisine in collaboration with a few bloggers who share the same passion of cooking.
The Jeera Rice (Pulao) Recipe is simple rice recipe that you can make in less than 20 minutes. The fresh roasted cumin along with ghee when combined with steamed rice, brings out a fantastic nutty flavor that goes well with a variety of Vegetable Gravies, Dals & Kadhi’s to make a great weeknight dinner.
1 cup rice (regular local rice)
2 teaspoons cumin seeds
2 tablespoons ghee
salt to taste
Directions for Jeera Rice (Pulao) Recipe
- To begin making the Jeera Rice (Pulao) Recipe, we will first cook the rice in a saucepan. First rinse the rice well in water
- Place the washed rice in the saucepan, add salt, 1 tablespoon ghee and two cups of water. Bring the rice to a brisk boil.
- Once the rice comes to a brisk boil, cover the pan, turn the heat to low and cook the rice until all the water is completely absorbed. Once all the water is absorbed, turn off the heat.
- Allow the rice to rest for 10 minutes before you can mix the roasted cumin into it. The rice will fluff up as it rests.
- After 10 minutes, heat a tablespoon of ghee in a small pan. Add the cumin seeds and allow it to crackle. Once it crackles and you can smell the roasted aromas, turn off the heat.
- Pour the roasted cumin (jeera) into the cooked rice and using a slotted spoon, stir the rice gently and fluff it up.
- The Jeera Rice (Pulao) is now ready to be served along with Vegetable Gravies or Dals & Kadhi’s to make a great weeknight dinner.