Matthan Erisheri South Indian Pumpkin And Lentil Stew Recipes

MATTHAN ERISHERI (SOUTH INDIAN PUMPKIN AND LENTIL STEW)

Matthan Erisheri (South Indian Pumpkin and Lentil Stew) image

Another of my mom's pumpkin recipes for Charishma. According to my mom yellow pumpkin (the Halloween kind) is best for this recipe, but I don't see why you can't try other varieties. Then again, I'm always the rebel ;-)

Provided by Anu_N

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup dried lentils (moong dal)
250 g pumpkin, chopped (We use yellow pumpkin)
salt
1/8 teaspoon turmeric
1/2 cup grated coconut, divided (freshly grated coconut is best)
1/2 red chile
1 teaspoon cumin seed
1 teaspoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon Urad Dal (split skinned black gram)
6 curry leaves

Steps:

Cook lentils in a pressure cooker till tender.
Alternately you can also cook it in a saucepan; add 1 cup water to lentils, bring to a boil, then reduce flame to low, cover, and simmer until tender (15-20 minutes).
Cook chopped pumpkins in another saucepan with approximately 1 cup water, along with salt and turmeric, until tender (about 10-15 minutes).
Meanwhile, in a grinder or food processor, grind grated coconut (LEAVE ASIDE 1 TEASPOON), red chili, and cumin seeds into a paste.
When the pumpkin is cooked, add the cooked lentils and coconut paste to it and bring to a boil.
In a small frying pan, heat oil over medium-high flame and add mustard, Urad dal and curry leaves.
When mustard sputters, add 1 teaspoon grated coconut and fry until it turns brown (don't burn it!!!).
Add the contents of the frying pan to the lentil-pumpkin mixture.
Stir well.
Serve hot with steamed rice.

Nutrition Facts : Calories 189.2, Fat 8.6, SaturatedFat 6.3, Sodium 7.5, Carbohydrate 22.2, Fiber 9.7, Sugar 2.5, Protein 8

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