Club kachori

Soak the urad daal for a couple of hours (3-4 hours) and grind it into a coarse paste after that In a bowl, add in the flour, semolina, salt and mix well. Add in the urad dal paste and make a dough adding yogurt little by little. Add in a tsp of ghee and knead for 2 mins. Cover the dough with muslin cloth and let it rest for at least 15 mins.

Take a pressure cooker, add in the oil. Now add the mustard, jeera, methi and kalonji. Once these crackle add in the crushed ginger,chilli,garlic and a pinch of Kasuri Methi. Cook Until raw flavor is gone. Then add the onions and salt and let it cook until the onion is light brown.

After onion is light brown, add in the pumpkin and potato, followed by turmeric, coriander powder, red chilli powder. Saute for 2 mins. Now add in some water, Once it boils, cover and cook until 3 whistles.Open the lid after some time. Add the garam masala, sugar, amchur and kasoori methi. Mix it all mash up some bits of pumpkin and garnish with coriander leaves. Let it simmer in low flame for 2 mintues. Sabji is ready.

For kachori, roll some pooris by taking a dumpling out of the dough. Fry it in hot oil. Serve hot with pumpkin curry. Relish it!