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Moogu ani Dudhi Galnu Elichikery

Recipe by
Total Time:
6.5 hours
Rated 4 based on 100 votes
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make

  • 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).
  • Add salt while cooking.
  • Allow the cooker to cool naturally.
  • Reserve lentil stock, may be 1/4 cup.
  • For elichikery (curry):
  • In a bowl, mix cooked green lentils along with 1/4 cup stock and pumpkin cubes.
  • Add extra 100 ml water and adjust salt to taste.
  • Cover and cook on medium heat until the pumpkin pieces are 3/4 done.
  • Grind all the ingredients under "for coconut paste", to form a smooth paste and add it to the vegetables at this point.
  • Stir well gently until well combined with green lentils and pumpkin.
  • Cover and cook again on low heat until the gravy thickens.
  • For seasoning:
  • Heat oil and add mustard seeds.
  • When they crackle, add curry leaves and saute for 2 - 3 minutes until crisp.
  • Pour the seasoning over curry and serve.
  • Recipe Courtesy: Niya's World