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Arugula poori with chana dal aur kaddu ki sabzi

Arugula Poori with Chana Dal aur Kaddu ki Sabzi

Padmini
Delicious pooris served with spicy sabzi made with chana dal, freshly ground spices and seasonal pumpkins.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Lunch, Main Course
Cuisine Indian
Servings 4 People

Equipment

  • Mortar and Pestle
  • Pan for cooking Sabzi
  • Pan for frying Pooris
  • Slotten Spoon
  • Spatula
  • Rolling pin and board
  • Mixer grinder
  • Mixing bowl

Ingredients
  

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

Instructions
 

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 with making the masala.
  • Roast 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 the, on medium heat.
  • Then add green chillies and spices, ginger,and garlic mix.
  • Fry one 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 minutes, knead the dough once again. Now it is 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.
  • Put the flattened dough into the oil. Splash some oil on the upper surface with the help of the slotted spoon. It will make the poori puff.
  • Flip once and dab it from all sides with the help of a slotted spoon.
  • Remove and serve hot with the prepared sabzi.
Keyword arugula poori, chana dal and pumpkin sabzi, chana dal aur kaddu