Matthan Erisheri (South Indian Pumpkin And Lentil Stew) - cooking recipe

Ingredients

1/2 cup dried lentils (moong dal)
250 g pumpkin, chopped (We use yellow pumpkin)
salt
1/8 teaspoon turmeric
1/2 cup grated coconut, divided (freshly grated coconut is best)
1/2 red chile
1 teaspoon cumin seed
1 teaspoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon Urad Dal (split skinned black gram)
6 curry leaves

Preparation

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.