Arugula Poori with Chana Dal aur Kaddu Ki Sabzi

Winter has already set in in Germany, and the days are short, and the nights are long. On days like this, what could be better than a warm meal made with seasonal vegetables?

So, recently, on the weekend, I decided to shift from the regular poori aalu to poori with chana dal. I made Arugula Poori with Chana Dal aur Kaddu Ki Sabzi, and it was a perfect winter brunch. Made with fresh seasonal vegetables, this dish pairs perfectly with a hot cup of tea.

I combined wheat flour with fresh arugula leaves, which are in season. If you don’t get Arugula leaves, use fenugreek leaves instead. The flavour of fenugreek leaves is just amazing! And, as I was in the mood to make some changes, I combined chana dal with the fresh pumpkin I had picked from the supermarket just a day before. I ground some fresh spices and added them to the sabzi. The sweetness of pumpkin balanced the heat from the spices, and the overall dish tasted heavenly.

Read the recipe in detail, and do try it out!

Equipment Needed:

• Mortar and Pestle: https://amzn.to/3sH2uuN
• Pan for cooking Sabzi: https://amzn.to/40X1O0F
• Pan for frying Pooris: https://amzn.to/3upBpMU
• Slotten Spoon: https://amzn.to/49UMiGG
• Spatula: https://amzn.to/3sT0QWT
• Rolling pin and board: https://amzn.to/3T085a2
• Mixer Grinder: https://amzn.to/3MSIBaP
• Mixing bowl: https://amzn.to/3O21LfN
• Knives: https://amzn.to/3ud487O

Ingredients needed to make Arugula Poori with Chana Dal aur Kaddu Ki Sabzi  

Ingredients for Chana Dal aur Kaddu Ki Sabzi

• ½ Cup Chana Dal, washed and soaked for 2 hours
• ¼ Small Pumpkin
• 2 Cups Water
• ¾ tsp Turmeric Powder
• 2 tbsp Coriander Seeds (Sabut Dhaniya)
• 2 tbsps Cumin Seeds (Jeera)
• ¾ tsp Fenugreek Seeds (Methi Seeds)
• 2-3 Garlic Cloves; peeled
• 1 inch Ginger Piece; peeled
• 2 tbsp Oil
• 1 tsp Onion Seeds (Kalonji)
• 1 Bay Leaf
• 2-3 Green Chillies; Slit
• 1 Big Onion; Chopped
• 1 Big Tomato; Pureed
• 1 tsp Kashmiri Red Chilli Powder
• 1 tbsp Kasuri Methi (Dry Fenugreek Leaves)
• Salt; to taste
• Water; for adjusting the consistency

Ingredients for making Arugula Pooris

• 3 Cups Whole Wheat Flour
• 4 tbsp Finely Chopped Arugula
• 1 tbsp Dry Fenugreek Leaves (Kasuri Methi)
• 1 tsp Salt
• 1 tsp Carom Seeds (Ajwain)
• 1 tbsp Oil
• Water; for kneading
• Oil; for frying

Method to make Arugula Poori with Chana Dal aur Kaddu Ki Sabzi 

Method to make Chana Dal aur Kaddu Ki Sabzi

Wash the soaked chana dal. Add fresh water, chopped pumpkin and 1/4 tsp turmeric powder. Pressure cook it.

While the dal cooks, start making the masala. Roast the coriander seeds, cumin seeds, and fenugreek seeds on medium heat.

When you start getting a nice aroma, remove it from the pan and transfer the mixture to a mortar. Coarsely grind it.

Add ginger and garlic and grind them along with the coarsely ground spices. Keep it aside.

Heat oil in a pan. Add bay leaf, 1 tsp cumin seeds, and onion seeds. Fry on medium heat.

Then, add the green chillies and the prepared spice mix. Fry on medium heat for about a minute.

Add onions and fry them till they change colour to golden brown.

Add tomato puree.

Add salt, ½ tsp turmeric powder, red chilli powder and kasuri methi.

Cover with a lid. Lower the heat and cook for 2-3 minutes.

Open the pressure cooker in which the dal and pumpkin have been cooked. Mash the pumpkin.

Now add this to the pan.

Mix and cook for about a minute more. Garnish with fresh coriander leaves and serve.

Method to make Arugula Pooris

In a mixing bowl, combine whole wheat flour with chopped arugula leaves, kasuri methi, salt and carom seeds.

Add oil and mix well.

Now, add water and knead it into a semi-soft dough. Cover and rest the dough for 15 minutes.

After the dough has rested, knead it once again. It is now ready to be used.

Heat oil in a pan. Meanwhile, take a portion of the dough, round it, and flatten it. Don’t use dry flour; it will spoil the oil. Use some oil to help with rolling.

This way, roll and flatten all the puris.

Put the flattened dough into the oil. Using a slotted spoon, splash some oil on the upper surface, which will puff the poori.

Flip once and dab it from all sides with the help of a slotted spoon.

Remove and serve hot with the prepared sabzi.

Here’s the recipe in printable format:

Check out other recipes from my kitchen here.

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