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Home / Recipes / Kumro Shaag Diye Dal (Lentil Curry with Tender Pumpkin Leaves - Bengali Style)

Photo of Kumro Shaag Diye Dal (Lentil Curry with Tender Pumpkin Leaves - Bengali Style) by Bethica Das at BetterButter
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Kumro Shaag Diye Dal (Lentil Curry with Tender Pumpkin Leaves - Bengali Style)

Apr-18-2018
Bethica Das
10 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Kumro Shaag Diye Dal (Lentil Curry with Tender Pumpkin Leaves - Bengali Style) RECIPE

This is a Bengali traditional homemade delicacy where tender pumpkin twigs and leaves are cooked with moong dal (split green gram). It is tempered in mustard oil for an authentic flavour. This is then relished with plain steamed rice and with a spoonful of ghee drizzled over it.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • West Bengal
  • Main Dish

Ingredients Serving: 4

  1. 10-12 pumpkin leaves & tender twigs, washed, drained & chopped
  2. 1/2 cup split moong dal (green gram), dry roasted & soaked for an hour
  3. 2 tbsp. mustard oil
  4. 1/2 tsp. turmeric powder
  5. salt to taste
  6. 1-2 dry red chilies
  7. 1 tsp. panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
  8. 1 tsp. ghee

Instructions

  1. Choose few tender pumpkin leaves and twigs. Chop them and soak in water for a couple of minutes.
  2. Roast the moong dal till light brown. Soak in water for 30 minutes. Pressure cook along with the chopped leaves/twigs and turmeric powder for 3-4 whistles.
  3. Heat oil in a pan and temper with red chilies and panch phoron.
  4. Add the boiled dal and salt. Simmer for 2-3 minutes. When done, add ghee.
  5. Serve with plain steamed rice.

Reviews (1)  

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Milli Garg
Apr-23-2018
Milli Garg   Apr-23-2018

I will surely try this.

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