Kumblekayi huli
Curry with lentils gourds and pumpkin for serving with rice
Servings Prep Time
6-8people 15minutes
Cook Time
35minutes
Servings Prep Time
6-8people 15minutes
Cook Time
35minutes
Ingredients
To cook the lentils
for the masala paste
to cook the vegetables
for tempering
Instructions
To cook the dal
  1. Wash and clean the tur dal and soak it for 10 minutes in the 1.5 cups of water.
  2. Transfer this to a pressure cooker and cook for 4-5 whistles.
  3. Release the pressure naturally and mash the dal gently with a ladle and set aside
For the masala paste
  1. When the dal cooks, set a khadai or pan on low heat and dry roast the spices, except the coconut till they are aromatic and the red chillies snap easily
  2. Add in the coconut and roast till the coconut is wilted.
  3. Cool the spice mix and blend into a smooth paste using a bit of water ( from the 2 cups reserved)
  4. Set aside till needed.
To cook the huli
  1. Wash, clean, peel and dice the vegetable.
  2. Soak the tamarind in 1/2 cup warm water and extract the tamarind pulp
  3. Strain the tamarind pulp and add to the cooking pot along with the vegetables, turmeric and salt.
  4. Add a cup of water cover and cook till the vegetables are fork tender ( about 10 minutes on medium heat)
  5. Now add the masala paste, the cooked dal and mix well.
  6. If too thick add the remaining water to make an easy pouring consistency.
  7. Stir and cook this for another 10 minutes, with occasional stirring
For tempering
  1. In a small pan, add the oil and mustard seeds and bring it to a medium heat.
  2. When the mustard starts spluttering, add the curry leaves and asafoetida powder and remove from heat.
  3. Add this simmering mix to the curry and stir. Cover the curry for one minute, remove from heat and allow the flavours to infuse.
  4. Serve the curry with steamed rice.
Recipe Notes

To freeze the curry

This curry is perfectly freezable for up to 3 months, however, I will avoid the final tempering step and add it fresh upon thawing as it brings a flavour enhancement to the frozen one. Personally I am not keen on frozen winter melon as I find it a bit chewy, but pumpkin holds up really well.