A delicious coconut based vegan kerala curry made with pumpkins, black eyed peas and spices
- 1/2 cup black eyed peas
- 2 cups chopped veggies like pumpkin, white pumpkin (ashgourd)
- 1 to 2 green chillies slit
- 1/2 tsp mustard seeds
- 10 curry leaves
- 1 cup thin coconut milk
- 1/2 cup thick coconut milk
- salt to taste
- 1 tsp coconut oil
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Soak the blackeyed peas overnight in water
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Chop the veggies in big chunks. (Traditionally only yellow pumpkin and ash gourd /white pumpkin is used. But I used carrots instead of white pumpkin as I did not have it. Feel free to use carrots if you wish. )
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Switch on the saute mode in your instant pot and add the coconut oil.
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When it heats up, add the mustard seeds, curry leaves green chilly and let the mustard seeds splutter.
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Now add the vegetables, soaked lentils, salt and thin coconut milk.
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Cook on manual / pressure cook mode for 3 minutes. Release pressure naturally. You can cook it longer, but the vegetables will turn mushy.
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Open up add the thick coconut milk, mix everything and serve with rice.
If you are not making this for a festive occassion where you don't have to worry about the recipe being authentic, feel free to add veggies like carrots, squash etc.
Diluted version of this recipe tastes good like a soup.