Matthan Erisheri (South Indian Pumpkin And Lentil Stew)

1. 1

   Cook lentils in a pressure cooker till tender.

2. 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. 3

   Cook chopped pumpkins in another saucepan with approximately 1 cup water, along with salt and turmeric, until tender (about 10-15 minutes).

4. 4

   Meanwhile, in a grinder or food processor, grind grated coconut (LEAVE ASIDE 1 TEASPOON), red chili, and cumin seeds into a paste.

5. 5

   When the pumpkin is cooked, add the cooked lentils and coconut paste to it and bring to a boil.

6. 6

   In a small frying pan, heat oil over medium-high flame and add mustard, Urad dal and curry leaves.

7. 7

   When mustard sputters, add 1 teaspoon grated coconut and fry until it turns brown (don't burn it!!!).

8. 8

   Add the contents of the frying pan to the lentil-pumpkin mixture.

9. 9

   Stir well.

10. 10

    Serve hot with steamed rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.