Recipe: Erissery (Pumpkin & Lentil Curry)

A traditional Kerala dish made with pumpkin and lentils in a coconut-cumin base, typically part of Onam Sadya spreads.

Prep time: 10 mins | Cook time: 20 mins | Servings: 4

Ingredients

• 2 cups pumpkin, peeled and cubed
• ½ cup split yellow lentils (moong dal)
• ½ cup grated coconut
• 1 tsp cumin seeds
• 2-3 dried red chillies
• ½ tsp turmeric powder
• Salt, to taste
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• Few curry leaves
• 2 tbsp grated coconut (for garnish, dry roasted)

Get the ingredients here

Method

1. Boil the lentils with turmeric powder until soft.
2. Add the pumpkin cubes and cook until tender, mashing lightly.
3. Grind the coconut, cumin seeds, and red chillies to a coarse paste with a little water.
4. Stir the paste into the pumpkin-lentil mix. Simmer for 5 minutes. Add salt.
5. Heat coconut oil in a small pan, add mustard seeds and curry leaves. Once they splutter, pour over the Erissery.
6. Garnish with dry roasted coconut and serve warm.