Halwai June 18, 2019

Ingredients:

• 1/2 cup – tur dal
• 1.5 cups – water
• 1/2 tsp – Turmeric powder
• 1/4 tsp – oil
• 300 g – Raw papaya cut into cubes
• 1 small – kudampuli
• For Coconut paste:
• 1 cup – grated Coconut
• 3/4 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 2 tbsp – water
• Make a smooth and thick paste of above ingredients with water.
• For Seasoning:
• 1 tbsp – oil
• 1 tsp – Mustard Seeds
• 1/2 tsp – Jeera (cumin seeds)
• 1/2 tsp – Urad Dal
• 1/2 tsp – Methi seeds
• 6 – Curry leaves
• 5 – small onions, sliced

Method:

  1. For dal:
  2. Wash and clean dal. Soak in a pressure cooker for half an hour with turmeric powder, 1/2 tsp oil and 1.5 cups water and cook for 15 minutes or till done ( reduce the heat to medium after 2 nd whistle and cook for 10 minutes ). Allow the cooker to cool naturally.
  3. For gashi:
  4. In a wide bowl / non-stick pan, mix boiled dal, raw papaya pieces, salt to taste and 1 kudampuli / darbyasole. Mix all the ingredients well. Cover with a lid and cook on low to medium heat for 15 minutes or until 3/4 done and raw papaya pieces softens.
  5. Add coconut paste, adjust with extra 2 – 3 tbsps water mix well and cook on a low heat for 8 – 10 minutes
  6. For Seasoning:
  7. Heat oil in a frying pan. Add mustard seeds. When they splutter, add urad dal, jeera, methi, curry leaves and sliced onions (optional). Saute for 5 minutes until fragrant and crisp. Pour the seasoning over papaya gashi and mix well. Serve with rice.
  8. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya