Spicy Pumpkin & Dal Stuffed Flatbread

1.Drain soaked mung dal and place in a pot with diced pumpkin and 2 cups water. Bring to a boil, then simmer covered for 20-25 minutes until dal and pumpkin are soft and cooked through.

2.In a small pan, heat 2 tablespoons oil over medium heat. Add cumin seeds and let them sizzle for 30 seconds.

3.Add finely chopped onions, minced garlic, and green chilies to the pan. Sauté until onions are translucent and slightly golden, about 5-7 minutes.

4.Add turmeric powder and salt to the onion mixture, stir well.

5.Once dal and pumpkin are cooked, mash them lightly with a fork or potato masher, leaving some texture. Add the sautéed onion mixture to the mashed dal and pumpkin. Mix thoroughly to combine. Adjust seasoning if needed and set aside to cool.

6.In a mixing bowl, combine whole wheat flour and salt (if desired, about 1/4 teaspoon). Gradually add water and knead to form a soft, pliable dough. Cover and let rest for 20 minutes.

7.Divide the dough into 6 equal portions and the pumpkin-dal mixture into 6 equal portions.

8.On a lightly floured surface, roll out one dough ball into a small circle about 4 inches in diameter.

9.Place one portion of the pumpkin-dal filling in the center of the dough circle. Fold the edges over the filling to enclose it completely, pinching to seal.

10.Gently flatten the stuffed dough ball and carefully roll it out into a flatbread about 6-7 inches in diameter. Be gentle to avoid tearing.

11.Heat a skillet or tawa over medium heat. Place the rolled stuffed flatbread on the hot skillet.

12.Cook for 2-3 minutes until the bottom is golden brown and spots appear. Flip carefully and cook the other side for another 2-3 minutes, applying a little oil or ghee around the edges to crisp up the flatbread.

13.Repeat the rolling and cooking process with the remaining dough and filling portions.

14.Serve the spicy pumpkin and dal stuffed flatbreads hot with yogurt, chutney, or pickles as a flavorful snack or light dinner.