Erissery [Pumpkin Daal Curry]

Ingredients

• 1.5 cups Yellow pumpkin
• 0.5 cup Toor Dal
• 0.5 teaspoon Chilli powder
• 0.25 teaspoon Turmeric
• 1 pinch Jaggery
• 1 cup Coconut, grated
• 0.25 teaspoon Cumin seeds
• 0.5 teaspoon Mustard seeds
• 2 units Dry red chillies
• 1 sprig Curry leaves
• 1 tablespoon Coconut oil
• 1 teaspoon Salt (Adjust to taste)
• 2 cups Water (For cooking dal and pumpkin)

Instructions

1. 1In a pressure cooker, combine the toor dal, yellow pumpkin, water, chilli powder, turmeric, and salt. Cook over medium flame for two whistles. Remove from heat and allow the pressure to release naturally.
2. 2In a blender, grind the grated coconut and cumin seeds with a small amount of water to form a fine paste. Add this paste to the cooked pumpkin and dal mixture, stirring well to combine.
3. 3Bring the mixture to a boil over low flame, stirring occasionally. If the pumpkin is not sweet, add a pinch of jaggery. Simmer for 10 minutes to allow the flavors to meld.
4. 4In a small pan, heat coconut oil and add mustard seeds. Once they splutter, add dry red chillies and curry leaves. Pour this tempering over the erissery and cover the cooker for 5 minutes to infuse the flavors.
5. 5Mix the erissery well and serve hot with rice.