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| Main Ingredients | Red Pumpkin, Split Pigeon Pea |
| Cuisine | Kerala |
| Course | Main Course Vegetarian |
| Prep Time | 26-30 minutes |
| Cook time | 41-50 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 250 grams red pumpkin, cut into ½ inch cubes
- 1/4 cup split pigeon pea, soaked
- 2 tablespoons oil
- 1/2 tablespoon mustard seeds
- 2 dried red chillies, halved
- 10-12 curry leaves
- 1 small onion, chopped
Paste
- 1/2 cup scraped coconut
- 2 dried red chillies
- 1/2 teaspoon cumin seeds
- 3 garlic cloves
- Salt to taste
Method
- Drain and boil the split pigeon peas in one and three-fourth cup of water till tender. Alternatively pressure cook. Cool and mash with a wooden ladle till smooth.
- Heat the oil in a pan, add the mustard seeds. When they splutter add the red chillies, curry leaves and onion and sauté till lightly browned.
- Add the pumpkin pieces and stir. Cover and cook on medium heat till the pumpkin is done but firm.
- Add the pigeon peas, ground mixture and salt and mix well. Simmer for two to three minutes. Serve hot.
Nutrition Info
| Calories | 801 |
| Carbohydrates | 55.9 |
| Protein | 19 |
| Fat | 55.6 |
| Other Fiber | Fiber- 14.8gm |
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