Pumpkin with Red Moong Beans

Guess which food blogger has never cooked with something good and delicious like pumpkin?

Clue: We all love her to death…This post is for her. When you correctly guess I will keep a link :)

Excerpt from the link: The bright orange flesh of pumpkin is loaded with beta-carotene. This vitamin is an important antioxidant that helps us fight free radicals.This is called Erisseri in some places which I think is not right :-).

As spicyana corrected me once, Erisseri gets it name from erikkuka, which is the last process of erisseri where coconut is fried and added. This dish is not prepared like that.Pumpkin diced into 2 inch pieces – 3 cups, Red Moong Beans – 1 cup (soaked over night and cooked or cooked in a pressure cooker without soaking) Grind 1 cup grated coconut with ¼ tsp turmeric powder, 1 tsp red chili powder, 6 garlic pods, ½ tsp cumin seeds. Grind to a fine paste.

Cook the pumpkin covered in little water and when half cooked, mash them lightly and add cooked red moong beans and the ground paste along with 2 cups of water. Cook in medium heat uncovered.When it is cooked, heat 1 tsp of oil, splutter ¼ tsp mustard seeds, sauté 2 sprigs of curry leaves and sauté 2 dried red chili split into two.You will love this! Serve with rice or roti.