Pumpkin Erissery

Ingredients

1. 3 cups of pressure cooked pumpkin
2. 1/4 cup Moong
3. 1 cup of grated coconut
4. 3 small garlic flakes
5. 1/8 tsp cumin seeds
6. 1/2 tsp chilli powder
7. 1/8 tsp turmeric powder

For Tempering

1. 3 table spoon coconut oil
2. 1/4 tsp mustard
3. 3 table spoon small onion cut round
4. 3 dry chillies each cut into two 
5. 3 stalks of curry leaves
6. 3 table spoon coconut, grated finely

Method

• Grind grated coconut coarsely.
• Crush garlic and cumin seeds and mix with the ground coconut, chilli and turmeric powders
• Boil water and cook dhal in it, when it is soft and water is about 1/2 cup, add cooked pumpkin and salt, 
• Cover and cook.
• Fry mustard in hot oil, add garlic and when sauted add dry chillies and curry leaves.
• When fried add grated coconut and stir till brown.
• Add the masala mixed with coarsely ground coconut and add to the curry
• Serve hot