Chilli Garlic and me

Pumpkin, Potato, Spinach with lentil fritters.

Tuesday, 12th May, 2020
I was standing in the kitchen and scratching my head as usual trying to come up with what to cook and I had this Eureka moment and this dish was created. I don’t know if anyone else has tried this combination before but I can vouch that it is very tasty and a wholesome dish. My hardcore non vegetarian family has become a fan of the same.

Ingredients (serves 4)

Red lentils ( masoor dal) – 80grams
Pumpkin – 250 gms
Potatoes - 250 gms
Spinach ( chopped) – 1 cup
Green chilles – 2 ( optional)
Turmeric powder- ½ tsp
Red chilli powder – ½ tsp or as per taste
Cumin powder – ½ tsp
Grated ginger – ½ tsp
Salt – as per taste
Sugar – a pinch (optional)
Panchphoran – ½ tsp (for tempering)
Dried Bay leaves (tejpatta) – 2
Oil – 2 to 3 tbsp and 4 tbsp for frying
Ghee – 1 tsp


For the Lentil Fritters

1. Soak the red lentils in water for 15-20 mins. They will plump up and coarsely grind them in a grinder adding very little water or else the mixture will become very runny.
2. Add a pinch of salt and turmeric powder to the grounded lentils. Make small balls and deep fry them till they are golden brown.
3. Once they are done keep them aside.

For the Curry

1. Cut pumpkin and potatoes into medium sized cubes.
2. Heat oil in a kadai or pan. Add panchporan and bay leaves. Once they start slightly browning add pumpkin and potatoes. Saute for 3 -4 mins.
3. Now one by one add salt and rest of the dry masala. ( turmeric, red chilli and cumin powder). See that the vegetables are coated with the masala.
4. Now add ginger and green chillies. Just slit the chillies halfway before adding.
5. Add the lentil fritters to the pumpkin and potatoes.
6. At this point add the sugar and half a cup of water. Bring the flame on low and cover the vegetables and let it simmer till they vegetables are tender. You may add little more water and cook for some more time in case they are not done.
7. Once the vegetables are cooked through add the chopped spinach leaves and sauté for 2 mins.
8. Add ghee before taking it off flame.
Best served with rice or roti.

Post comment



Radhika Malhotra on 13th May, 2020
Looks and sounds yum 😋 But what if one omits the lentil fritters?
Mahua on 26th May, 2020
Radhika..the lentil fritters bring that unique taste to the dish. You can use store bought dry dal wadis if you want.