Ingredients

• 1 medium ripe Moghe (Field Marrow)
• 1 cup Kulith (Horsegram)
• Small piece jaggery
• Salt to taste

Grind to a paste

• 6 red chillies
• ½ tsp. turmeric powder
• 1 tsp. cumin seeds
• 5 pepper corns
• 2 onions
• 2 flakes garlic
• little tamarind

Tempering

• 1 small onion
• 4 flakes garlic
• 1 tsp. mustard seeds
• One sprig curry leaves

Method

1. Cut the moghe in half lengthwise and remove the seeds.  Do not peel.  Then cut each half, lengthwise, into 4 wedges and each wedge into 1″ cubes
2. Pick and wash the horsegram.  Drain and roast lightly.  Pound coarsely. Alternately, you can soak the horsegram for couple of hours or overnight.
3. Boil the horsegram till tender.
4. Add the moghe pieces and cook till almost done.
5. Meanwhile grind the masala to a paste. 
6. Add the masala paste to the horsegram and moghe, add salt, jaggery and water as required and cook till oil surfaces.
7. Take a pan, heat 2 tbsp. oil, when hot add the mustard seeds, garlic, curry leaves and sliced onions and fry till light brown.
8. Add tempering to the curry.
9. Serve hot with steamed rice.