Pumpkin Meets Mustard Seed
Meets Onion Seed Meets Ginger
This Indian vegetable dish brings together several ingredients not usually associated with one another — Pumpkin, Potato and aromatics such as Mustard Seed and Onion Seed. The result is excellent, as you will see if you try for yourself.
Pumpkin and Potatoes
8 ounces Pumpkin
4 ounces Potatoes
2 tablespoons Lentils, Channa Dal
2 ounces Ghee, Butter or other cooking Oil
½ teaspoon Mustard Seed
½ teaspoon Onion Seed
½ teaspoon Cumin Seed
½ teaspoon powdered Ginger
2 Green Chillies
½ teaspoon Sugar
¼ teaspoon Salt or to taste
Soak the Lentils overnight in a little Water. Peel the Potatoes and cut into bite-size pieces. Peel and dice the Pumpkin in similar size bites.
When ready to cook, heat a saucepan, then add the Ghee, Butter or whatever Oil you are using and when it is hot, fry the Pumpkin a few minutes. Set it aside.
Next fry the Mustard Seed, onion Seed, Cumin and Powdered Ginger for about 3 minutes. Add the drained Lentils, Potatoes, Pumpkin, chopped Green Chillies, Sugar and Salt. Add a small amount of water and simmer over low fire a few minutes until the Vegetables are tender, then serve.