Pumpkin and Mung Dal Rice Pudding

1.In a large pot, heat ghee or oil over medium heat. Add jeera (cumin seeds) and let them sizzle for about 30 seconds until fragrant.

2.Add the finely chopped onion, minced garlic, and chopped green chili. Sauté for 3-4 minutes until the onion is translucent and soft.

3.Add the rinsed mung dal and basmati rice to the pot. Stir well to combine with the onion mixture.

4.Sprinkle turmeric powder over the dal and rice, stirring to coat evenly.

5.Add the diced pumpkin cubes and mix gently to distribute them throughout the mixture.

6.Pour in 4 cups of water and add salt. Stir to combine all ingredients.

7.Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot with a lid, and simmer gently for 30-35 minutes, stirring occasionally to prevent sticking. Cook until the rice, mung dal, and pumpkin are soft and the mixture has thickened to a porridge-like consistency.

8.If using, stir in jaggery or brown sugar and ground cardamom. Cook for an additional 5 minutes uncovered, stirring frequently, until the sweetener is fully dissolved and the pudding is creamy.

9.Taste and adjust salt or sweetness as needed. Remove from heat and let it sit covered for 5 minutes before serving to allow flavors to meld.

10.Serve warm as a comforting, nourishing meal or dessert. Garnish with a sprinkle of roasted nuts or a drizzle of ghee if desired.