Ingredients
pumpkins – 2 cups, diced
red moong beans – 3/4 cup, soaked for 5 to 6 hrs
turmeric powder
For Coconut paste:
grated coconut – 1/2 cup
green chillies – 3 to 4
For tempering :
mustard seeds – 1 tsp
dry red chillies – 2 to 3
shallots – 3 to 4 , chopped
grated coconut – 1/4 cup

Directions
Cooked the soaked beans in a pressure cooker with some salt for 2 to 3 whistles
Cook the diced pumpkins in about 1 cup of water in pan along with some turmeric powder and green chillies
grind together cocnut with cumin seed and shallots and it to the the pumpkins along with the cooked beans.
Simmer for 5 to 6 minutes

for tempering – heat 2 tbsp of coconut oil.Add mustard seeds . When the mustard seeds start spluttering add the red chillies and shallots.
When the shallots turn light brown at the edges add the cocnut and saute on a low to medium heat till the coconut become light brown

Add the prepared tempering mix to the pumpkin curry. Simmer for another 2 ot 3 minutes , Pumpkin Erissery is ready