According to Ayurveda, ripe pumpkins can help balance Vata and also reduce Pitta energy. Although pumpkin is somewhat cooling, when cooked with ghee, this quality is reduced.
Pumpkin is rich in anti-oxidants such as vitamin A, vitamin E and vitamin C as well as supplying a good dose of fiber. Vitamin A in pumpkins supports healthy skin and increases immunity, while fiber helps to balance blood glucose levels. Pumpkin also contains minerals such as potassium and magnesium which helps to relax muscles and balance blood pressure to protect the circulatory system. Although low in fat, pumpkins do contain anti-inflammatory omega-3 fatty acids in the form of alpha-linolenic acid.
These anti-oxidant and anti-inflammatory properties of pumpkin make it useful in supporting many areas of health. For example, compounds in pumpkins have been investigated for cancer prevention and treatment. The anti-inflammatory and the antioxidants compounds in pumpkin seem to support healthy cardiovascular and heart health. Further, pumpkins also improve insulin regulation and blood sugar balance.
- 5-2 cups peeled and chopped pumpkin.
- 1/2 cup moong beans, soaked overnight in water.
- 1/4 teaspoon Turmeric powder.
- 3/4 cup grated coconut, fresh or frozen.
- 1/2 teaspoon cumin seeds.
- 1 green chilli.
- Salt to taste.
- 1 tsp mustard seeds.
- 1/4 cup water.
- Cook the moong beans in two cups of water until it becomes very soft. You can even pressure cook them.
- Heat the oil in a heavy bottomed pan on medium heat, and add in the mustard seeds.
- They will soon begin to pop and crackle.
- Once they begin to pop and crackle, add the cooked mung beans, turmeric powder, diced pumpkin, and salt.
- Cover it and then cook until the pumpkin becomes soft. This may take up to 5-10 minutes.
- Blend the cooked pumpkin and dal smooth with the coconut, green chili and cumin seeds with 1/4 cup water.
- Mix well and serve warm.
This dal is excellent for diabetics and weight watchers.