Ingredients

Red moong beans(van payar)-1 cup(soaked overnight and washed properly)

Yellow Pumpkin (mathanga)-15 small pieces

Chilly Powder-1/4tsp

Turmeric powder-1/4 tsp

Grated coconut -3/4 of 1

Cumin seeds(jeerakam)-1/2tsp

Small onion-2

Curry Leaves-1 string

Water

Erisserry

Seasoning

Mustard seeds-1 tsp

Curry leaves-1 string

Dry red chilly-2

Coconut Oil-2tsp

Method

Add washed moong  beans , chilly powder ,turmeric powder ,salt , curry leaves and water to a pressure cooker and cook (water level should be higher than beans) Then remove it from fire and keep aside to settle down the pressure ..When pressure is settled open the cooker and add pumpkin pieces and again pressure cook (2 whistle)

In the meanwhile grind grated coconut (1/2) with cumin seeds and small onions to a  paste( Add 1 tbsp of water to grind).No need to grind so finely

Then open the cooker and add this paste and allow it to boil for few minutes ..In between taste the curry and add salt or chilly powder if needed.. Boil till it attain its consistency (semi medium gravy.Neither too thick nor too thin)..For seasoning  heat coconut oil in a pan and add dry chilly, mustard seeds and curry leaves. Saute them and pour this to the curry.. Now  add a handful of grated coconut to the same pan and  fry it.When it become golden brown colour  add this fried coconut to the erissery ..Now ur tasty Eriserry is ready to serve ..

(If the pumpkin is not ripe enough then u can add 1/2 tsp of sugar .That wil increase the taste)

Love

🙂

Veena