Pumpkin with Daal

Pumpkin with daal is another delicacy from my mother in laws kitchen. She prepares erisseri and this an adaptation of the same. Erisseri is a common dish from Kerala. it is a combination of vegetables and pulses and it is even served in traditional Sadyas.
The difference of this dish from the tradional erisseri  is , erisseri is usually garnished with roasted coconut, which is not done here.  And vanpayaru (red cow peas) is commonly used .. but, here I used Pumpkin and Moong Daal.
This is best with rice, and can be used for chapathi also.

Ingredients: -
1 ½ cups of pumpkin peeled and cut into cubes
Moong Daal- ¾ cup
Grated coconut – ½ cup
Cumin seeds- ½   teaspoon
Small onion -3-4
GreenChilli- 3
Garlic- 2 cloves
Turmeric powder- ¼ teaspoon
Curry leaves

Preparation:

Grind Grated Coconut, Small onions, cumin, Turmeric powder, Green chillies, garlic and keep aside.
Cook pumpkin with Daal after adding enough water and salt. Add the grounded coconut mixture to this, mix well. With a wooden spoon mash the pumpkins, you can leave a few chunky pieces if you like.  Cook for another 5-6 min in low flame.  Remove from stove.
For garnishing, heat the oil in a pan, splutter the mustard seeds, add curry leaves and  2-3 red chillies.  Pour this to the curry and mix gently.
I wanted to make it an oil free dish, so i skipped the garnishing part. instead, garnished it with some fresh curry leaves . The taste was equally good.  But of course garnishing gives an extra taste.