Matthan Erisheri (South Indian Pumpkin and Lentil Stew)

From: Vegan Courtney

On Nov 3, 2005

Maybe it was the pumpkin we used, but this wasn't very flavorful on its own. I added about 1/4 cup Bragg's liquid aminos and 2 tbsps korean chili sauce to give it some flavor and heat, and that seemed to perk it up a bit. Otherwise, it makes a good base to layer flavors onto. Thanks for posting.

From: Paachai

On Mar 26, 2004

Great Recipe!!! Moong dhal & yellow pumpkin combination was great!!!! Those who R looking for healthy recipes can try this!!!! Yellow Pumpkin & Moong Dhal gets us shiny skin forever!!!

From: Chef #210830

On Apr 20, 2005

At home, mom used to make this often. The major difference was that she added one or two green chillies while grinding the coconut and also a handful of coriander seeds. Charishma, this should also address your problem. If you find the dish to not be spicy enough, a quick fix will be to add a teaspoon of red chilli powder and two teaspoons of coriander powder to the final gravy and simmering for a few mins to let the flavours mix. Further variation: 1 teaspoon of imli (tamarind) and half a teaspoon of jaggery added while grinding gives a distinctly different flavour. All other ingredients remain as usual.

From: Chef #263293

On Nov 16, 2005

I tried this for dinner tonight and it turned out great. Thanks for posting and also thanks to Chef #210830 for sharing tips on perking up the recipe.