PUMPKIN LEAVES MOLAGOOTAL

Few minutes ago, I posted the pumpkin leaves poriyal.  The health benefits are explained in that recipe.  I hope everyone will take the opportunity to try this rare recipes.

If you have the plant in your backyard, you get the leaves any time you want otherwise, look out in the market where you stay.  In Mumbai we get this during August/September month.

The molagootal is a mild dish goes well with rice, chapati, phulka etc.  in coconut gravy.  Now let us look at the recipe.

Ingredients:

1 bunch pumpkin leaves

3 tbsp moong dal

turmeric powder

salt

Tempering:

1 tsp mustard seeds

1 tsp oil

2-3 pieces of red chilli

Masala

1 tsp oil

1 tsp urid dal

1 red chilli

1/2  tsp cumin seeds

3-4 tbsp grated coconut

Method:

Step 1

Wash thoroughly the leaves in salt water to remove the worms if any.  chop them finely.  Boil water and put them in with salt and turmeric powder.  When it is cooked, remove from water and keep the water aside, allow to cool.

Step 2

heat oil in kadai.  Add the urid dal and red chilli, fry them till brown. switch off gas. allow to cool.  grind with coconut, cumin seeds  by adding water smoothly.  Add the cooked pumpkin leaves and pulse it for  few seconds. do not grind them to a paste.

step 3

Soak the moongdal for half an hour.  Cook the moongdal directly on stove top till tender.  (we do not want the over cooked dal).   Add this to the pumpkin paste and bring to boil.

step 4

temper with the ingredients mentioned under tempering.

step 5

How to serve:

serve hot with rice, chapati, phulka etc. with the pickle which you like to  enhance the taste.

HOPE YOU WILL ENJOY THIS DISH. DO GIVE ME YOUR FEED BACK.  THANKS FOR VISITING THE BLOG.