Kaddu aur Kale Chane ki Curry
Top Rated Recipe
Key Details:
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prep time: 8 hours
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Cook time: 30 minutes
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Difficulty Level: Easy
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Course: Main Course
Cuisine: Rajasthani
Key Ingredients:
Red pumpkin
Brown Bengal gram
Garlic
Ginger
Onion
kokum paste
Coconut milk
Turmeric powder
Red chilli powder
Coriander powder
Fresh coriander leaves
About Kaddu aur Kale Chane ki Curry
Table of Contents
A very tasty pumpkin
and gram curry that can be best enjoyed with rotis or parathas
- Red pumpkin (kaddu), diced 500 gms
- Soaked overnight and boiled brown Bengal gram (kale chane) ½ cup
- Oil 1 tbsp
- Garlic, chopped 1 tsp
Step 1. Heat oil in a non-stick pan, add garlic, ginger and onion, mix and saute for 3 minutes or till soft.
Step 2. Take turmeric powder, red chilli powder, coriander powder and salt in a small bowl, add 3 tbsps water and mix well. Add this paste to the pan and mix well.
Read MoreIngredients
- Red pumpkin (kaddu), diced 500 gms
- Soaked overnight and boiled brown Bengal gram (kale chane) ½ cup
- Oil 1 tbsp
- Garlic, chopped 1 tsp
- Ginger, chopped 1 tsp
- Medium onion, chopped 1
- Kokum paste 2 tbsps
- Coconut milk 1 cup
- Dry spices
- Turmeric powder ½ tsp
- Red chilli powder 1 tsp
- Coriander powder 2 tsps
- Salt to taste
- Fresh coriander leaves, chopped 1 tbsp
How to Make Kaddu aur Kale Chane ki Curry (Stepwise Photos)
Method
- Heat oil in a non-stick pan, add garlic, ginger and onion, mix and saute for 3 minutes or till soft.
- Take turmeric powder, red chilli powder, coriander powder and salt in a small bowl, add 3 tbsps water and mix well. Add this paste to the pan and mix well
- Add pumpkin and mix till all the pieces get coated with the masala. Add 2 cups water, bring to a boil, cover and simmer on medium heat for about 10 minutes or until pumpkin is soft.
- Add brown Bengal grams, kokum paste and coconut milk, mix well and cook for 2 minutes or till the mixture comes to a boil.
- Transfer into a serving bowl, garnish with coriander leaves and serve hot.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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