Halwai February 23, 2020

Ingredients:

• 100 g – green lentils
• 2.5 cups – water
• 1/2 tsp – salt
• 200 g – Pumpkin piece, cut into 1 inch size cubes
• 100 ml – extra water
• For Coconut paste:
• 75 g – grated Coconut
• 1/2 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 2 tbsp – water
• For seasoning:
• 2 tsp – oil
• 1 tsp – Mustard Seeds
• 6 spring – Curry leaves

Method:

  1. Soak green lentils in 2.5 cups water for 5 – 6 hours and pressure cook until 2 whistles on high heat (more than 2 whistles will overcook moong).
  2. Add salt while cooking.
  3. Allow the cooker to cool naturally.
  4. Reserve lentil stock, may be 1/4 cup.
  5. For elichikery (curry):
  6. In a bowl, mix cooked green lentils along with 1/4 cup stock and pumpkin cubes.
  7. Add extra 100 ml water and adjust salt to taste.
  8. Cover and cook on medium heat until the pumpkin pieces are 3/4 done.
  9. Grind all the ingredients under “for coconut paste”, to form a smooth paste and add it to the vegetables at this point.
  10. Stir well gently until well combined with green lentils and pumpkin.
  11. Cover and cook again on low heat until the gravy thickens.
  12. For seasoning:
  13. Heat oil and add mustard seeds.
  14. When they crackle, add curry leaves and saute for 2 – 3 minutes until crisp.
  15. Pour the seasoning over curry and serve.
  16. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya