Majjige Huli

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Majjige Huli calories by ingredient
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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

Directions

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.

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