Majjige Huli
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
*Pumpkin, cooked, boiled, drained, without salt, 2 cup, mashed Olive Oil, 1 1tsp Coconut, raw, 0.4 cup, shredded Yogurt, plain, low fat, 2.5 cup (8 fl oz) *Cumin seed, 1 tsp Mustard seed, yellow, 1 tsp Split Peas, 1 tbsp
1 cup = 1 serving
Soak split peas in water for 1 hr. Drain
Boil pumpkin without salt, drain and keep aside.
Grind coconut , split peas, green chillies, cumin powder and turmeric with water .
Heat pan and add the above paste to the boiled vegetables. Add salt to taste and a pinch of sugar. Cook for a few minutes.
In a separate container add a teaspoon of besan or rice flour to the yogurt and add this mix to the cooking vegetable. Let it come to a boil and turn off heat.
for tempering - heat oil and add cumin and mustard seeds. When they start spluttering add hing and curry leaves and turn off heat. Pour this over the cooked dish and garnish with colantro. Serve hot with rice.
Number of Servings: 6
Recipe submitted by SparkPeople user MANJUK.
Soak split peas in water for 1 hr. Drain
Boil pumpkin without salt, drain and keep aside.
Grind coconut , split peas, green chillies, cumin powder and turmeric with water .
Heat pan and add the above paste to the boiled vegetables. Add salt to taste and a pinch of sugar. Cook for a few minutes.
In a separate container add a teaspoon of besan or rice flour to the yogurt and add this mix to the cooking vegetable. Let it come to a boil and turn off heat.
for tempering - heat oil and add cumin and mustard seeds. When they start spluttering add hing and curry leaves and turn off heat. Pour this over the cooked dish and garnish with colantro. Serve hot with rice.
Number of Servings: 6
Recipe submitted by SparkPeople user MANJUK.
Nutritional Info Amount Per Serving
- Calories: 112.3
- Total Fat: 4.4 g
- Cholesterol: 6.1 mg
- Sodium: 73.9 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 1.7 g
- Protein: 6.5 g
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