Mathanga Erissery Pumpkin in a lentil and coconut gravy By Sanjeev Kapoor 03 Jun 2016 in Recipes Course New Update Main Ingredients Red Pumpkin, Split Pigeon Pea Cuisine Kerala Course Main Course Vegetarian Prep Time 26-30 minutes Cook time 41-50 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Mathanga Erissery 250 grams Red Pumpkin cut into ½ inch cubes 1/4 cup Split Pigeon Pea soaked 2 tablespoons Oil 1/2 tablespoon Mustard seeds 2 Dried red chillies halved 10-12 Curry leaves 1 small Onion chopped Grind coarsely 1/2 cup Coconut scraped 2 Dried red chillies 1/2 teaspoon Cumin seeds 3 cloves Garlic to taste Salt Method Drain and boil the split pigeon peas in one and three-fourth cup of water till tender. Alternatively pressure cook. Cool and mash with a wooden ladle till smooth. Heat the oil in a pan, add the mustard seeds. When they splutter add the red chillies, curry leaves and onion and sauté till lightly browned. Add the pumpkin pieces and stir. Cover and cook on medium heat till the pumpkin is done but firm. Add the pigeon peas, ground mixture and salt and mix well. Simmer for two to three minutes. Serve hot. Nutrition Info Calories 801 Carbohydrates 55.9 Protein 19 Fat 55.6 Other Fiber Fiber- 14.8gm #Cumin seeds #Curry leaves #Dried red chillies #Garlic #Grind coarsely #Mustard seeds #Oil #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article