Matthan Erisheri (South Indian Pumpkin and Lentil Stew)

Total Time
Prep 10 mins
Cook 30 mins

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 Nutrition


  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.
Most Helpful

2 5

I'm sorry Anu, we didn't like this one. I made it for dinner tonight. It was too plain and we didnt really like the taste. Probably more spicier and flavourful just like the other bittergourd recipe, the kootukari(sp?), are what we really like.

2 5

I thought this was just OK - it didn't have a lot of flavor, and by the time it was done there was no liquid, so it hardly seemed llike a stew. The hot, oily mustard seeds popping all over the kitchen (including getting stuck down my blouse and burning sensitive areas) wasn't exactly fun either.

4 5

I tried this for dinner tonight and it turned out great. Thanks for posting and also thanks to Chef #210830 for sharing tips on perking up the recipe.