Kadle kaalu Kmbalakayi Huli


INGREDIENTS:
1 cup yellow pumpkin / sihi kumbalakayi cut into big chunks
1/2 cup boiled kabuli chana/ chick peas / kadle kaalu
1/2 cup boiled toor dal
1 chopped tomato (boil with toor dal)e
Pinch of jaggery to taste (optional)
Salt to taste
Chopped coriander leaves

FOR THE TEMPERING:
3 tsp oil
1 tsp mustard
curry leaves
1 red chilli bits
Pinch of hing/asafoetida

FOR THE MASALA PASTE:
In a pan heat 1 tsp oil and roast
 3 tsp coriander seeds / daniya seeds
1 tsp cumin seeds / jeera
4-5 methi / fenugreek seeds
2 tsp chana dal
2 tsp urad dal
chana dal size hing
small piece of cinnamon/ dalchini
1/2 tsp hng / asafoetida
5 red chillies
Roast these on a medium flame until nice aroma comes.Grind it with 4 tblsp grated fresh coconut and chickpea size tamarind, make a smooth paste.

PROCEDURE:

  • Wash the chopped pumpkin chunks and cook with alf cup water with little salt (dont put in cooker)
  • Once the pumpkin chunks are cooked,add boiled dal,chana and ground masala according to your taste.
  • Add water as needed and adjust the consistency
  • Add salt,jaggery and let it boil for 5-10 mins
  • Turn off the flame, add the tempering with the mentioned ingredients
  • Garnish with the chopped coriander leaves. Serve hot with rice and papad.


Comments

  1. Nice One.....

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