Pumpkin Erisheri is a recipe I learnt from my mom. A good mix of split bean and pumpkin gives you a dish high in protein, beta carotene and vitamins. Erisheri can be used as an accompaniment with rice. For babies on weaning foods, mash the erisheri with cooked rice for a substantial lunch. Dont forget to take off the chilli when using it for a baby.
Ingredients-
1cup moong dal/split bean
1cup skinned and cubed pumpkin
2tbs grated coconut
4 flakes of garlic
1tsp jeera/cumin powder
1 green chilli
salt to taste
Seasoning-
2 shallots sliced fine
mustard seeds
1tsp ghee
Garnishing-
Chopped coriander
Preparation-
- Soak the dal for 15 minutes and boil in the pressure cooker with water, tumeric and chilli slit into half. Do not close the cooker lid completely.
- When the dal begins to boil add the cubed pumpkin and pressure cook for one whistle.
- Grind the grated coconut into a paste (dont make it a fine paste).
- Open the cooker add the coconut paste and cumin powder, salt.
- In a pan heat ghee, splutter mustard seeds and fry the sliced shallots. Add the seasoning to the dal-pumpkin mixture.
- Garnish with chopped coriander.
you have nice n healthy blog Shirly....liked many of your recipes especially the kids ones..
ReplyDeletea very lovely soup.I'm sure kids will love this soup. Coconut gives extra lovely falvour.
ReplyDeleteYum, that sounds like a very comforting dish. I love split bean with coconut added to it.
ReplyDeleteDivina, Mary,
ReplyDeleteJust knew you'd love this one. Thank you.