Erissery with Pumpkin and Lentils

Ingredients

• 2 cups (400g) pumpkin, diced 2 cups (400g) pumpkin, diced
• 1/2 cup (100g) lentils, soaked and drained 1/2 cup (100g) lentils, soaked and drained
• 1 tablespoon coconut oil 1 tablespoon coconut oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit 2 green chilies, slit
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 8g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat coconut oil over medium heat. Add mustard seeds and cumin seeds, and let them splutter.
2. 2.
   Add chopped onions, minced garlic, grated ginger, and slit green chilies. Sauté until the onions turn golden brown.
3. 3.
   Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
4. 4.
   Add diced pumpkin and soaked lentils to the pot. Stir to coat them with the spices.
5. 5.
   Pour in coconut milk and add enough water to cover the ingredients. Bring to a boil, then reduce the heat and simmer until the pumpkin and lentils are cooked and tender.
6. 6.
   Mash some of the pumpkin and lentils with the back of a spoon to thicken the curry. Adjust the seasoning if needed.
7. 7.
   Garnish with fresh cilantro and serve hot with steamed rice or Indian breads.

Treat your ingredients with care...

• Pumpkin — Choose a ripe and firm pumpkin for the best flavor and texture. Remove the skin and seeds before dicing.
• Lentils — Soak the lentils for at least 30 minutes before cooking to reduce the cooking time and improve digestibility.

Tips & Tricks

• For a creamier texture, you can blend a portion of the cooked pumpkin and lentils before adding them back to the pot.
• Adjust the spiciness by adding more or fewer green chilies according to your preference.
• Serve Erissery with a side of coconut chutney for an extra burst of flavor.
• If you don't have coconut milk, you can substitute it with cashew milk or almond milk.
• Leftover Erissery can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve Erissery hot with steamed rice or Indian breads like roti or naan. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

To enhance the presentation, serve Erissery in a shallow bowl, allowing the vibrant colors of the pumpkin and lentils to shine through. Drizzle a swirl of coconut milk on top and sprinkle some toasted coconut flakes for an appealing visual contrast.