Matthan Erisheri South Indian Pumpkin And Lentil Stew Food

MATTHAN ERISHERI (SOUTH INDIAN PUMPKIN AND LENTIL STEW)

Steps:

• Cook lentils in a pressure cooker till tender.
• Alternately you can also cook it in a saucepan; add 1 cup water to lentils, bring to a boil, then reduce flame to low, cover, and simmer until tender (15-20 minutes).
• Cook chopped pumpkins in another saucepan with approximately 1 cup water, along with salt and turmeric, until tender (about 10-15 minutes).
• Meanwhile, in a grinder or food processor, grind grated coconut (LEAVE ASIDE 1 TEASPOON), red chili, and cumin seeds into a paste.
• When the pumpkin is cooked, add the cooked lentils and coconut paste to it and bring to a boil.
• In a small frying pan, heat oil over medium-high flame and add mustard, Urad dal and curry leaves.
• When mustard sputters, add 1 teaspoon grated coconut and fry until it turns brown (don't burn it!!!).
• Add the contents of the frying pan to the lentil-pumpkin mixture.
• Stir well.
• Serve hot with steamed rice.

SOUTH INDIAN SPICY LENTIL STEW

Steps:

• In a large saucepan bring the water to a boil. Add the dahl, tomatoes, okra, carrots, potatoes, tumeric, salt and tamarind paste or lemon juice. Stir and bring back to a boil. Reduce the heat slightly and cook until the dahl is tender--approximately 30 minutes; add more water if necessary.
• Meanwhile, in a heavy skillet, heat the oil and lightly fry the ground cilantro and cumin over a medium heat. Add the mustard seeds, chile and curry leaves and fry for 2 minutes, covering the skillet as the seeds pop. Add the fried spices to the cooked dahl and vegetables. Add the sambhar masala and mix well.
• The stew can be prepared up to 2 hours in advance.

COCONUT PUMPKIN LENTIL STEW

Steps:

• Heat vegetable oil over medium heat in a large saucepan, add the onion and saute until transparent.
• Add the garlic and ginger, sauté another 2 minutes until fragrant; lower heat and stir constantly to avoid burning.
• Add the spices and sauté for a minute more.
• Stir in the coconut milk, stock, lentils, and pumpkin puree.
• Simmer over medium-low heat for 40 to 50 minutes or until lentils are tender. Be sure to stir occasionally.
• Before serving, stir in the red curry paste if you are using it or adjust seasoning with black pepper. For a smoother stew, you can use an immersion blender. Garnish with fresh cilantro or thai basil, serve with crusty bread.

LENTIL STEW WITH PUMPKIN OR SWEET POTATOES

Steps:

• Combine the lentils, water or stock, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven. Bring to a boil. Rub the saffron between your fingers and add to the pot, along with the turmeric and the cilantro. Reduce the heat, add salt to taste, cover and simmer 30 minutes.
• Remove the onion and garlic cloves from the pot, and add the remaining ingredients except the parsley. Bring back to a simmer, cover and simmer 30 minutes or until the lentils and vegetables are tender. Discard the cilantro bundle, taste and adjust seasonings. Just before serving, stir in the parsley.