Elcheri

This dhal-like dish made from pumpkin and split peas comes from my mother's side of the family who were from Kerala. However, I am unsure if anyone else outside my extended family refer t this as 'elcheri'. I think the correct or more widely known name for this dish is eriserry, but I'd be interested in finding out if anyone else calls it elcheri. Let me know.

My mother's elcheri, had more coconut and her was more runny. I prefer mine slightly thicker so don't add as much water.I always use a pressure cooker when I'm cooking lentils - cuts down on the cooking time. For this recipe, I pressure cook the split peas for five minutes, add the pumpkin and return to pressure for another five minutes.

Ingredients

• • 1 cup yellow split peas

  • 250g diced pumpkin, peeled and deseeded

  • 1/4 tsp turmeric

  • Salt to taste

  • 2 stalks curry leaves

  • 1 cup grated coconut

  • 1 fresh chilli (or to taste)

  • 2 cloves garlic

  • 1/4 tsp cumin seeds

  • 1 tbsp oil

  • 1/2 tsp mustard seeds

Method

• 1. Wash the split peas till the water runs clear - about three rinses.

  2. Boil the split peas in about five cups of water together with the turmeric, salt and one stalk of curry leaves till the split peas are almost cooked. Remove the curry leaf stalk, add the pumpkin and continue boiling until the pumpkin is soft and mushy. Mix well and mash any chunky bits of the pumpkin with the back of the spoon. (My mother used to beat the cooked mixture with an egg beater).

  3. Grind half the coconut, chilli, garlic and cumin seeds to a paste - if you are using a mortar and pestle, you won't need to add water, but if you're using a stick blender, you may need to add some water to help with the grinding.

  4. Add the coconut paste to the pumpkin mixture, give it a good stir till well combined and continue simmering.

  5. Meanwhile heat the oil in a small pan. Add mustard seeds. When the seeds start popping, add the curry leaves (destalked) and the remaining coconut. Stir fry until just golden and add to the pumpkin mixture. Stir well. Check seasoning and add more salt if needed. Remove from heat.

Serving suggestions

Serve with steamed rice and a dollop of natural yoghurt.

• • Sides: bean curry; sauteed spinach (or kale).

  • Condiment: the pungent and spicy vendhay kulambu goes well with the delicate sweetness of the pumpkin in this dish.