1. Red gram (Vanpayar) 50 gm
2. Pumpkin (Mathanga) diced 100 gm (1 ½ cup)
3. Salt 1 ½ tea spoon
For grinding
1. Coconut (Grated) half of one medium coconut
2. Cumin seeds (Jeera) 1 table spoon
3. Dry Chili 5 nos
4. Turmeric powder ½ tea spoon
5. Curry leaves ½ strips
For tempering
1. Oil 3 table spoons
2. Mustard seeds 1 tea spoon
3. Curry leaves ½ strips
4. Coconut grated 2 table spoons
5. Black lentil (Urad daal) 2 table spoons (skin removed)
6. Dry chili 1 no
Preparation
Step 1: Soak red gram over night. In 2 cups of water cook this red gram.
OR
Put red gram in pressure cooker and add 2 cups of water. After 8 whistles take this out
Step 2: Remove pumpkin skin and cut into small cubes. Cook pumpkin in 1 cup water.
Step 3: Make a paste of the ingredients given for grinding.
Step 4:Mix cooked pumpkin,red gram along the water remaining with that and the coconut paste.Allow to boil for 10 minutes.Add salt for taste.
Step 4: Heat oil in a frying pan and add mustard seeds. When mustard splutters add curry leaves and 1 dry chili (broken into two pieces). Add the remaining ingredients given for tampering. Once the coconut and urad daal turns light brown color add this to cooked pumpkin and red gram. While serving mix well.
