Making the Base

1. Soak 2 tbsp. tuvar dal, 2 tsp. coriander seeds, 1 tsp. each of cumin seeds and raw rice in 1/2 cup water for 15 mins. Set aside.
2. Cook 1 cup frozen edamame in boiling water for 6-7 mins. Set aside.
3. Assemble rest of ingredients for paste: 1/2 tsp. asafoetida, 3 green chilis (fine diced), 2 inch ginger (roughly chopped) and 10-12 curry leaves.
4. Blend all the ingredients from Steps. 1, 2 and 3.
5. Whisk the edamame paste with 1 cup yogurt. Set aside

Cooking the Veggies:

1. Heat 2 tbsp. ghee/butter in a deep bottomed pan on med. for 2 mins. Add 1/2 tsp. mustard seeds and 2 dried red chilis. Roast for 2-3 mins. till the mustard seeds pop.
2. Add 1/2 tsp. asafoetida and saute for 30 secs.
3. Slide in the veggies: 1 cup each of okra and white pumpkin. Cook for 3-4 mins till they soften.
4. Turn the heat up to high, add 1/2 tsp. salt and 1/2 tsp. turmeric. Cook for 5-6 mins. Stir frequently to evenly distribute the seasonings and prevent excessive browning.
5. At the end of 8-10 mins. (Steps 3 and 4), the veggies should be soft but still slightly al dente. You should be able to reluctantly cut through a pumpkin piece with a fork.

Putting Together the Mor Kuzhambu:

1. Pour the edamame-yogurt mixture onto the veggies along with 1/2 cup water, cover and cook on low/med.-low for 10-15 mins. until the kuzhambhu starts bubbling. It’s important that the heat be on low. Turning up the heat will cause the yogurt to split.
2. Depending on how thick you want the kuzhambhu, add 1/4 to 1/2 cup water.
3. Taste and adjust seasoning, adding approximately 1/2 tsp. salt.
4. Turn off the stove. Nutritious Edamame-Mor Kuzhambhu is ready!