Matthan Erisheri (South Indian Pumpkin And Lentil Stew)

• 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

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.

dried lentils, pumpkin, salt, turmeric, grated coconut, red chile, cumin, oil, mustard seeds, black gram, curry

Taken from www.food.com/recipe/matthan-erisheri-south-indian-pumpkin-and-lentil-stew-56400 (may not work)