Dal Khichdi with Kaddu Sabji Homemade Dal Khichdi Pumpkin flower Fritters

Ingredients

• 2 cup Yellow Moong dal, washed, moong ki dal
• 2 cup short grain rice
• 2-3 cup Water
• ½ cup Mustard oil
• 8-9 no. dry Red chillies
• 1 ½ tbsp Cumin seeds
• 1 tsp Onion seeds, Kalonji
• 1 tbsp Fennel seeds
• ¼ tsp dry Fenugreek seeds, methi dana
• 1 small Pumpkin, cut into large pieces, Pumpkin
• Salt to taste
• 1 tsp Degi red chili powder, Degi Lal Mirch Powder
• A pinch of asafoetida, asafoetida
• ½ tsp Turmeric powder
• Water
• 1 inch Ginger (peeled & roughly chopped, crushed) Ginger
• ¼ cup jaggery, roughly chopped, jaggery
• ⅓ cup Tamarind paste
• Little Water
• 1 no. Green chili (less spicy & roughly torn)
• 2-3 heaped tbsp Ghee
• ½ tbsp Cumin seeds,cumin
• Soaked Dal Chawal
• 6-7 cup Water
• ½ tsp Turmeric powder
• A pinch of asafoetida, asafoetida
• A pinch of degi red chili powder
• Water
• Salt to taste
• 2 tbsp Ghee
• Salt to taste
• 2 tbsp Ghee
• 1 ½ cup Gram flour
• ½ tbsp Ginger Garlic paste
• ½ tsp Turmeric powder
• ¼ cup Rice flour
• 1 cup Water
• Oil for frying
• 10-12 no. Pumpkin flowers
• 2-3 no. Papad
• Coriander sprig, coriander leaves
• Ghee
• Roasted papad
• Green chili

Steps

1. In a bowl, add yellow moong dal, short grain rice and rinse it well.
2. Add water as required and keep it aside for 20-25 minutes.
3. In a handi, add mustard oil, once it’s smoky hot, add dry red chillies, cumin seeds, onion seeds, fennel seeds, dry fenugreek seeds and let it splutter well.
4. Add pumpkin, salt to taste and cook it for a while until half cooked.
5. Add degi red chili powder, a pinch of asafoetida, turmeric powder, water and mix it well.
6. Add ginger, jaggery, tamarind paste and give it a good mix..
7. Cover it with a lid and let it cook for 20-25 minutes on medium flames.
8. Finish it with a little water, green chillies and mix it gently.
9. Transfer it to a serving dish and garnish it with coriander sprig.
10. Serve hot with prepared dal khichdi, pumpkin fritters and roasted papad.
11. In a handi, add ghee, once it’s hot, add cumin seeds, soaked dal rice and saute it for a minute.
12. Add water, turmeric powder, a pinch of asafoetida, a pinch of degi red chili powder, water, salt to taste, ghee and give it a good.
13. Cover it with the lid and let it cook for 15-20 minutes on medium flames until cooked well.
14. Finish it with salt to taste, ghee and give it a gentle mix.
15. Transfer it to a serving dish, garnish it with ghee, roasted papad and green chillies.
16. Serve hot with prepared pumpkin sabji.
17. In a bowl, add gram flour, ginger garlic paste, turmeric powder, rice flour, water and make a smooth batter.
18. Keep it aside for further use.
19. Take the pumpkin flowers, dip into the batter and drop in hot oil.
20. Fry them for 4-5 minutes until it’s golden brown and crispy
21. Transfer it to a tray or absorbent paper and serve hot.