Mathanga Erishery

Mathanga Erishery


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About this recipe: Mathanga Erishery - A recipe using Red Moong Dal and Yellow Pumpkin

sbalak Karnataka, India

Serves: 4 

  • 1/2 cup Red Moong Dal
  • 250 gms Yellow pumpkin, chopped to bigger pieces (around 2cm in size)
  • Salt
  • 1/8 teaspoon Turmeric powder
  • 1/2 teaspoon Chilli powder
  • 1/2 cup grated coconut, keep it as 2 portions (freshly grated coconut is best)
  • 1 teaspoon Cumin seed
  • 1 teaspoon Oil
  • 1/2 teaspoon Mustard seeds
  • 8 Curry leaves

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Cook Red Moong Dal in a pressure cooker till tender (around 4 whistles).
  2. You may also cook it in a saucepan; add 1 cup water to Red Moong Dal, bring to a boil, then reduce flame to low, cover, and simmer until tender (15-20 minutes).
  3. Cook the chopped pumpkins in another saucepan with approximately 1 cup water, along with salt, turmeric and chilli powder, until tender (about 10-15 minutes).
  4. Meanwhile, in a grinder or mixer, grind 1 portion of grated coconut and cumin seeds into a paste.
  5. When the pumpkin is cooked, add the cooked dal 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 and curry leaves.
  7. When mustard breaks, add the other portion of grated coconut and fry until it turns light brown.
  8. Add the contents of the frying pan to the dal-pumpkin mixture and stir well.
  9. Serve hot with steamed rice.

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