Moogu ani Dudhi Galnu Elichikery

Recipe by
Total Time:
6.5 hours
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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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

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