Vegan Majjige Huli Recipe

This Traditional Karnataka Majjige HuLi Recipe has Zero Dairy, Made with Fresh Nut Mylk. Nobody Will Know the Difference! It Tastes Amazing in its Own Right.

Whole Food Plant Based Majjige Huli Recipe

Course: Side Dish for Course 3 (Grain Dish) at Lunch & Dinner Meals
Cuisine: Satvik Karnataka Recipe from South India
Prep Time: 10 mins
Cook Time: 15 mins
Servings: 4 people

INGREDIENTS

2 cups Ashgourd / White Pumpkin
1 tsp Turmeric Powder
1/2 tsp Methi Powder / Fenugreek Seed Powder
1 Green Chilli
1 tsp Cumin / Jeera Powder
1 tsp Black Pepper Powder
1 pinch Asafoetida / Hing
4 tsp Miso Paste (Healthy Salt Alternative. See Nutrition Science Highlights below)
Juice of 1 Lemon
4 tbsp Peanut Butter
1 tsp Mustard Seeds
10 Curry Leaves

INSTRUCTIONS

1. Peel and remove seeds from ashgourd / white pumpkin. Reserve seeds and peel for making ashgourd peel chutney.
2. Chop ashgourd into large pieces. Boil in minimal water until cooked, with turmeric powder, methi powder and slit green chili.
3. Dilte peanut butter with a little water and mix cumin / jeera powder, black pepper powder, miso paste, lemon juice, and asafoetida / hing to make masala paste.
4. Once ashgourd is cooked, remove from stove and mix in masala paste.
5. Dry roast mustard seeds. As soon they start sputtering, mix into Majjige Huli.
6. Garnish with fresh curry leaves. Serve fresh with Nuchinunde!

Plant Based Chef Pro Tips for Best Majjige Huli Recipe

1. Instead of peanut butter, use almond butter or cashew butter for different flavours.

Nutrition Science Highlights for WFPB Majjige Huli Recipe

1. Why Miso Paste? Miso paste is fermented & salted soya bean paste. American Heart Association Maximum recommended maximum daily salt intake of 3.75 grams per person to minimise risk of high blood pressure, stomach cancer and chronic kidney disease. In addition to helping us restrict salt intake, replacing salt with miso paste also helps by neutralising the negative effects of salt by soya phytonutrients. You can easily make fresh miso paste at home by mixing 100 grams of cooked soya paste with 10 grams of salt, or 10 tablespoons of cooked soya paste with 1 tablespoon of salt. If making at home, ensure to use immediately, or freeze in batches to use later. Or, simply use 3.75 grams of salt or less per day per person and add 18 to 20 grams (dry weight) of soya beans in any dishes, spread through the day!
2. Why not dairy? Dairy products have been found to be associated with increased risk of chronic diseases, such as diabetes mellitus, hypertension, obesity, asthma, PCOS, and heart disease. We can still enjoy our milk, cream, and butter though - as long as they are made from whole plant foods!
3. Why not tadka? Tadka, thaaLippu, oggaraNe. Tempering spices in oil is quintessential to Indian cuisine. This practice may have started as a compromise when whole nuts were unavailable, and indeed, is more common in inland, drier areas where nuts do not grow easily, all year round. You can enjoy the taste and fragrance, though, by just dry roasting the spices you require, without the oil, or even better, mixing spice powders directly into your dish!