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 ;-)
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Units: US | Metric
- 1Cook lentils in a pressure cooker till tender.
- 2Alternately 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).
- 3Cook chopped pumpkins in another saucepan with approximately 1 cup water, along with salt and turmeric, until tender (about 10-15 minutes).
- 4Meanwhile, in a grinder or food processor, grind grated coconut (LEAVE ASIDE 1 TEASPOON), red chili, and cumin seeds into a paste.
- 5When the pumpkin is cooked, add the cooked lentils and coconut paste to it and bring to a boil.
- 6In a small frying pan, heat oil over medium-high flame and add mustard, Urad dal and curry leaves.
- 7When mustard sputters, add 1 teaspoon grated coconut and fry until it turns brown (don't burn it!!!).
- 8Add the contents of the frying pan to the lentil-pumpkin mixture.
- 9Stir well.
- 10Serve hot with steamed rice.
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Nutritional Facts for Matthan Erisheri (South Indian Pumpkin and Lentil Stew)
Serving Size: 1 (105 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 189.2
- Calories from Fat 77
- Total Fat 8.5 g
- Saturated Fat 6.3 g
- Cholesterol 0.0 mg
- Sodium 7.4 mg
- Total Carbohydrate 22.2 g
- Dietary Fiber 9.7 g
- Sugars 2.4 g
- Protein 7.9 g
The following items or measurements are not included: