A warm salad for detoxing – Pumpkin Salad -

You know when you are involved in a wedding, eating healthy, eating right and eating on time is something that does not apply. You eat when it catches your fancy or when you can catch a breath. And if you are in a Punjabi wedding the amount of Ghee, Butter and Cream that goes in the food unchecked and unbridled can make any health-conscious person break down into tears.

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It feels like everyone is on a spree to coddle themselves with delectable food that one would usually avoid in their day to day lives. The sense of propriety, thoughts of dieting and the shame that comes up with being caught stuffing your face constantly, does not apply at such times. You are there to enjoy and so is your stomach, so you eat whatever comes your way and maybe some more.

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Now that all the wedding shenanigans are behind me, and I am back to reality I decided my poor tummy needed a break. So instead of clogging it with heavy duty food, I decided to keep it low-key by making a Salad. Well, technically in my head, it is not a Salad because it is warm and I can eat it with roti. So let’s say it is a dish which is bordering on an identity crisis.

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Processed with VSCOcam with 8 preset


And since I always have frozen Pumpkin in my freezer it was an easy choice to make. The whole dish takes less than 20 minutes to put together, and the uncooked Onion and the toasted Sesame seeds give the salad a nice crunch which I enjoy. This is one dish that my body will be happy to eat today because tomorrow is another day.

Recipe (Cooking time 20 minutes, serves 4)

500 gms Red Pumpkin washed and chopped into equal size pieces

1 tbsp Sesame seeds

Juice of ½ Lemon

One tsp Cumin seeds

Two tsp Coconut Oil to cook (You can use Vegetable or Olive oil, but Coconut Oil gives it a different dimension)

Salt to taste

One tsp smoked Paprika

For the Garnish

One small Onion finely chopped (you can skip the Onion if you wish)

1 tbsp Yogurt, add a little water and beat it till it is of pouring consistency.

Freshly chopped Parsley

Toast the Sesame seeds in a pan and keep them aside.

Heat the oil in the same pan and add the Cumin seeds and Chopped Pumpkin. Cover and cook till the Pumpkin is almost done but not mushy.

Add the Sesame seeds, Salt, and Paprika and mix well before turning off the heat.

Drizzle the Yogurt on top and serve warm with some Parsley and Onion. Sprinkle the Lemon juice just before eating.