Kerela Style Olan Recipe

step 1

• STEP 1.-1)in a pressure cooker place ½ cup of soaked black eyed peas. Add water upto 1 ½ inch above the level of the dal. Add ½ tsp salt. Cover and pressure cook. After 4 whistles, reduce the heat and simmer for another 10 minutes. Allow the pressure to release naturally. Open the cooker and check the black eyed peas, they should be soft and smash easily between fingers. Keep aside.

step 2

• STEP 2.-2)place 1 cup of peeled and diced yellow pumpkin and1 cup of peeled and diced ash gourd in a pressure cooker and add ¼ cup water and ½ tsp salt. Cover and pressure cook for 2 whistles. Turn off the heat and release the pressure immediately by lifting the weight with a fork or by holding the pressure cooker under running tap water, as the pumpkin should be firm and not overcook.

step 3

• STEP 3.-3)in a preheated pan, add 2 tsp coconut oil and 2 slit green chillies. Saute for a few seconds for the oil to absorb the flavour of the green chillies.

step 4

• STEP 4.-4)add the cooked black eyed peas, pumpkin and coconut milk and stir well to combine. Check the thickness of the gravy. A little water may be added if the coconut milk is too thick. Since salt was added when pressure cooking the dal and the pumpkins, first check the level of salt in the gravy and add, if needed.

step 5

• STEP 5.-5)add 1 sprig of torn curry leaves and stir. Bring the gravy to a brisk boil and turn off the heat.