We love Olan and infact I can eat it like a stew, by itself. It is extremely easy to make and has such a wonderful flavour. I first wrote down the recipe when my parents visited me in Singapore and cooked up a feast everyday for my friends and me. At that point, I just had very few kitchen utensils and no blender or mixie, so I particularly liked the fact that this required no grinding of any kind.
White Pumpkin - 1.5 lbs (approx), peeled and cubed
Red Chori Beans or Black eyed Peas - 1/2 cup to 3/4 cup, soaked for a few hours
Green Chillies - 8 to 10, slit into two
Coconut milk - 1/3 cup (I use coconut milk powder + water)
Salt - to taste
Coconut Oil - 1 tsp (any other oil will work too)
Mustard seeds - 1/2 tsp
Curry Leaves - few
Asafoetida (hing) - a pinch
1) In a bowl that will fit into a pressure cooker, combine soaked beans, pumpkin pieces, green chillies and salt. Add about 2/3 cup of water and pressure cook this till beans are soft (3 to 4 whistles).
2) Heat a pan with coconut oil and season with mustard seeds, curry leaves and hing. Add the cooked pumpkin + beans mixture and the coconut milk. Simmer for a few minutes and it's ready to serve.
TIP: If you have forgotten to soak the beans, fret not. Just dry-rost them in a pan for a few minutes and pressure cook them separately for a few more minutes than usual. When I do this, I just cook the pumpkin with some water separately in a pan and add the cooked beans when done.
I served it with Long Beans Thoran and Samba (Red) Rice.