Matthan Erisheri (South Indian Pumpkin and Lentil Stew)

Recipe by Anu_N
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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook lentils in a pressure cooker till tender.
  • 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).
  • Cook chopped pumpkins in another saucepan with approximately 1 cup water, along with salt and turmeric, until tender (about 10-15 minutes).
  • Meanwhile, in a grinder or food processor, grind grated coconut (LEAVE ASIDE 1 TEASPOON), red chili, and cumin seeds into a paste.
  • When the pumpkin is cooked, add the cooked lentils and coconut paste to it and bring to a boil.
  • In a small frying pan, heat oil over medium-high flame and add mustard, Urad dal and curry leaves.
  • When mustard sputters, add 1 teaspoon grated coconut and fry until it turns brown (don't burn it!!!).
  • Add the contents of the frying pan to the lentil-pumpkin mixture.
  • Stir well.
  • Serve hot with steamed rice.
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