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

How to Make Moogu ani Dudhi Galnu Elichikery

• 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