Whether anyone in our family likes it or not they’re getting a lot of recipes with pumpkin leaves or greens right now as my vegetable patch is overgrown with these beauties. So pumpkin greens it is in soups, curries and who knows what else I might invent! This recipe is an age old Bengali recipe my mum used to make. She cooked all kinds of greens – whether it was beet greens (beet shaak), spinach (palong shaak), malabar spinach (pui shaak), red spinach or Chinese spinach (laal shaak), fenugreek greens (methi shaak), kohl rabi (ol kofi), or mustard greens (shorshe shaak) with lentils or dal. In this recipe everything is done in the pressure cooker and all you need to do is the tadka at the end to bring all those delightful flavors together @sarchakra
PREP TIME: 10 mins
COOK TIME: 20 mins
- Mung daal 1 cup
- Pumpkin greens (kumro shaak) a handful
- Mustard oil (sarsho ka tel) 2 tbsp
- Nigella seeds (kalonji) 1 tsp
- Fenugreek seeds (methi) ½ tsp
- Salt (namak)
- Sugar (chini) 1 tbsp
- Turmeric (haldi) 1 tbsp
- Green chilies (hari mirch) 2
- Whole red chilies (sabut lal mirch) 3
- Bay leaf (tej patta) 1
- Coriander leaf (dhania patta) 1 tbsp, chopped or torn
- Dry roast moong dal till golden. Wash and rinse.
- Thoroughly wash the greens changing the water and rinsing a few times till the greens are clear of any grime or dirt. Chop into small pieces.
- Put in greens with the dal. Add 2 cups of water, salt and turmeric and cook in the pressure cooker for 2 whistles.
- Temper mustard oil with whole green chilies, whole red chilies, nigella seeds, bay leaf and fenugreek seeds. Let it splutter.
- Add cooked Dal with greens and 2 cups of water. Let it come to a boil. Check seasoning.
- Add sugar. Turn the heat off. garnish with some chopped coriander.