1/4 cup (40 g) 1 1/2 oz Split red gram (arhar dal)
250 g (9 oz) Pumpkin (kaddu), finely chopped
250 g (9 oz) Pumpkin (kaddu), finely chopped
Grind to a coarse powder:
1/2 cup (50 g) 1 3/4 oz Coconut {nariyal), grated
1 1/2 Dry red chillies (sookhi lal mirch)
1/2 tsp (1 g) Cumin (jeera) seeds
3 Garlic (lasan) cloves
Salt to taste
1 1/2 Dry red chillies (sookhi lal mirch)
1/2 tsp (1 g) Cumin (jeera) seeds
3 Garlic (lasan) cloves
Salt to taste
For the tempering:
2 1/2 tbsp (37 ml) 1 1/4 fl oz Vegetable oil
1/2 tsp (1 1/2 g) Mustard seeds (raj)
2 Dry red chillies, halved
a sprig Curry leaves {kadhi patta)
1 1/2 tbsp (18 g) Button onions, chopped
1/2 tsp (1 1/2 g) Mustard seeds (raj)
2 Dry red chillies, halved
a sprig Curry leaves {kadhi patta)
1 1/2 tbsp (18 g) Button onions, chopped
method
1. Boil the red gram and pumpkin in enough water to cover. Drain and when cool, mash the mixture with a wooden ladle till almost smooth.
2. To the mashed mixture, add the coarse powder and salt; mix well. Bring the mixture to the boil. Remove from heat.
3. For the tempering, heat the oil in a pan; fry the ingredients mentioned and add to the mixture. Mix
well.
4. Serve hot.
2. To the mashed mixture, add the coarse powder and salt; mix well. Bring the mixture to the boil. Remove from heat.
3. For the tempering, heat the oil in a pan; fry the ingredients mentioned and add to the mixture. Mix
well.
4. Serve hot.
serving amount
serves: 4
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