Matthan Erisheri (South Indian Pumpkin and Lentil Stew)

“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 ;-)”
READY IN:
40mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  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.

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