Matthan Erisheri South Indian Pumpkin and Lentil Stew

Experience the soul-warming flavors of South India with Matthan Erisheri, a delightful pumpkin and lentil stew brimming with aromatic spices and creamy coconut. This traditional dish pairs tender yellow pumpkin with protein-rich moong dal, infused with the earthy essence of cumin and the subtle heat of dried red chilies. The magic lies in its luscious coconut paste, perfectly complemented by a fragrant tempering of mustard seeds and curry leaves sizzled in coconut oil. Naturally gluten-free and vegan, this wholesome stew is ready in just 50 minutes and makes a comforting meal when served with steamed rice or soft flatbreads. Perfect for cozy dinners, Matthan Erisheri showcases the vibrant, authentic flavors of South Indian cuisine.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Yellow pumpkin (cubed)
• 100 grams Split yellow moong dal (lentils)
• 500 ml Water
• 100 grams Grated coconut
• 1 teaspoon Cumin seeds
• 2 Dried red chilies
• 0.5 teaspoon Turmeric powder
• 2 tablespoons Coconut oil
• 1 teaspoon Mustard seeds
• 10 Curry leaves
• 1 teaspoon Salt
• 0.25 teaspoon Black pepper powder (optional)

Directions

Step 1

Wash the pumpkin and cut it into medium-sized cubes. Rinse the moong dal thoroughly under running water.

Step 2

In a medium pot, combine the moong dal and water. Cook over medium heat for about 15-20 minutes, or until the lentils are soft and mushy.

Step 3

Add the cubed pumpkin and turmeric powder to the pot with the cooked dal. Cover and cook for 10-12 minutes, or until the pumpkin is tender when pierced with a fork.

Step 4

While the pumpkin is cooking, grind the grated coconut, cumin seeds, and dried red chilies into a smooth paste using a blender or food processor. Add a few tablespoons of water if necessary to achieve the right consistency.

Step 5

Once the pumpkin is cooked, stir the coconut paste into the pot. Add salt and simmer on low heat for 5 minutes, stirring occasionally.

Step 6

In a small pan, heat the coconut oil over medium heat. Add the mustard seeds and let them splutter. Then add the curry leaves and fry for a few seconds until aromatic.

Step 7

Pour the tempering over the pumpkin and lentil stew. Stir to combine and let the flavors meld for a minute or two.

Step 8

If desired, add a pinch of black pepper powder for extra heat. Serve hot with steamed rice or flatbreads for a comforting South Indian meal.

Nutrition Facts

Serving size	(1369.3g)

Amount per serving	% Daily Value*
Calories	1276.6

Total Fat 66.3g	0%
Saturated Fat 53.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2432.0mg	0%
Total Carbohydrate 145.1g	0%
Dietary Fiber 35.9g	0%
Total Sugars 21.6g
Protein 42.3g	0%

Vitamin D 0IU	0%
Calcium 704.3mg	0%
Iron 22.5mg	0%
Potassium 4725.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.3%

Protein: 12.6%

Carbs: 43.1%