Kerala · Lunch, Dinner
Pumpkin erissery
Sweet pumpkin and moong dal mashed with coconut and finished with a coconut-oil curry leaf tempering.
- Calories
- 536 kcal
- Protein
- 15 g
- Carbs
- 79 g
- Fat
- 18 g
- Prep
- 15 min
- Cook
- 25 min
Per serving, for one person.
Contains: mustard, coconut.
Ingredients
- 50 g Basmati rice
- 220 g Pumpkin
- 30 g Whole green moong
- 30 g Fresh coconut
- 1 tsp Cumin seeds
- ½ chilli Green chillies
- 2 g Curry leaves
- ¼ tsp Mustard seeds
- ½ tbsp Coconut oil
- ¼ tsp Turmeric
- ¼ tsp Salt
Method
- Cook the rice until tender; set aside.
- Simmer the pumpkin and moong dal together with turmeric and a little water for 15 minutes until soft, then mash roughly.
- Grind the coconut with cumin and green chilli into a coarse paste and stir in; simmer 3 minutes.
- Heat the coconut oil, splutter mustard seeds and curry leaves.
- Pour the tempering over the erissery, season with salt and serve with the rice.
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