Matthan Erisheri South Indian Pumpkin And Lentil Stew Recipes

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MATTHAN ERISHERI (SOUTH INDIAN PUMPKIN AND LENTIL STEW)



Matthan Erisheri (South Indian Pumpkin and Lentil Stew) image

Another of my mom's pumpkin recipes for Charishma. According to my mom yellow pumpkin (the Halloween kind) is best for this recipe, but I don't see why you can't try other varieties. Then again, I'm always the rebel ;-)

Provided by Anu_N

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup dried lentils (moong dal)
250 g pumpkin, chopped (We use yellow pumpkin)
salt
1/8 teaspoon turmeric
1/2 cup grated coconut, divided (freshly grated coconut is best)
1/2 red chile
1 teaspoon cumin seed
1 teaspoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon Urad Dal (split skinned black gram)
6 curry leaves

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.

Nutrition Facts : Calories 189.2, Fat 8.6, SaturatedFat 6.3, Sodium 7.5, Carbohydrate 22.2, Fiber 9.7, Sugar 2.5, Protein 8

LENTIL STEW



Lentil Stew image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons oil or other fat
2 pounds ground meat or sausage, optional
1 cup diced onion, shallot or leek
3 large ribs celery, sliced thin
2 carrots, cut into disks
2 cloves garlic, minced
1 teaspoon your favorite ground spice
1 pound brown or green dried lentils, rinsed
1 teaspoon your favorite dried herb
2 potatoes, cut into large chunks
Splash of vinegar, any type on hand
Fried eggs, if you like, for topping

Steps:

  • Heat a large pot over medium heat and add the oil. When hot, add the meat if using and brown for 3 to 5 minutes. Add the onions, celery, carrots, garlic and spice and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
  • Add 6 cups water and scrape up any brown bits from the bottom of the pot. Add the lentils and herb and bring to a simmer. Add the potatoes and simmer until the lentils and vegetables are tender, about 45 minutes. Add a splash of vinegar to taste and serve the stew in bowls. A fried egg on top would be delightful.

SOUTH INDIAN SPICY LENTIL STEW



South Indian Spicy Lentil Stew image

Provided by Food Network

Categories     main-dish

Time 50m

Yield serves 6

Number Of Ingredients 16

4 cups water
1 cup masur dahl (red lentils) or mung dahl (yellow lentils)
2 tomatoes, cut into large chunks
5-6 large okra, halved lengthways
2 carrots, cut into large chunks
2 potatoes, cut into large chunks
1 tablespoon tumeric
2 teaspoons salt
2 teaspoons tamarind paste or 1 tablespoon lemon juice
1 tablespoon vegetable oil
1 tablespoon cilantro seeds, ground
1 teaspoon cumin seeds, ground
1 tablespoon black mustard seeds
1-2 jalapeno peppers, seeded and chopped
6-8 dried curry leaves
1 tablespoon sambhar masala

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.

LENTIL STEW WITH PUMPKIN OR SWEET POTATOES



Lentil Stew With Pumpkin or Sweet Potatoes image

This easy, subtly seasoned stew is an adaptation of a Moroccan recipe by Kitty Morse, from her lovely book "The Vegetarian Table: North Africa." Whether you choose to use sweet potatoes or winter squash, you'll be using vegetables with a great deal of vitamin A.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, weekday, soups and stews, appetizer, main course

Time 1h

Yield Serves six

Number Of Ingredients 15

1/2 pound (1 heaped cup) lentils, rinsed and picked over
6 cups water, vegetable stock or chicken stock
1 medium onion, cut in half
2 garlic cloves, peeled and crushed
1 bay leaf
Pinch of saffron
1/2 teaspoon turmeric
20 sprigs cilantro, tied into a bunch
Salt
1 teaspoon ground ginger
2 medium or 1 large carrot, peeled and cut into 1/4-inch dice
1/2 pound winter squash (such as pumpkin or butternut squash) or sweet potato, peeled and cut into 1/4-inch dice
3 tablespoons tomato paste
Freshly ground pepper
2 to 3 tablespoons chopped flat-leaf parsley

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.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 1 gram, Fiber 7 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 871 milligrams, Sugar 5 grams, TransFat 0 grams

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