Matthan Erisheri (South Indian Pumpkin and Lentil Stew) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 ;-) 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 |
Directions:
1. Cook lentils in a pressure cooker till tender.
2. 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).
3. Cook chopped pumpkins in another saucepan with approximately 1 cup water, along with salt and turmeric, until tender (about 10-15 minutes).
4. Meanwhile, in a grinder or food processor, grind grated coconut (LEAVE ASIDE 1 TEASPOON), red chili, and cumin seeds into a paste.
5. When the pumpkin is cooked, add the cooked lentils and coconut paste to it and bring to a boil.
6. In a small frying pan, heat oil over medium-high flame and add mustard, Urad dal and curry leaves.
7. When mustard sputters, add 1 teaspoon grated coconut and fry until it turns brown (don't burn it!!!).
8. Add the contents of the frying pan to the lentil-pumpkin mixture.
9. Stir well.
10. Serve hot with steamed rice.
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