Erisseri with red lentil

Red oriental beans or van payar, as it is called in Kerala, is one lentil a Malayalee will long for where ever located. There are many ways of preparing this lentil; this is one of the types I learnt to prepare, from my mother-in-law. Here this recipe is prepared with sprouted lentil, thereby enhancing the nutritional value. For that typical flavour and aroma from the Kerala cuisine, season the dish with coconut oil.


  • 1 cup red oriental beans (van payar) soaked for an hour or sprouted
  • 250 gm red pumpkin washed and cut into thin slices with skin
  • ½ cup grated coconut
  • 1 sprig of curry leaves
  • 1 tsp cumin seeds
  • ½ tsp mustard seeds
  • 2 green chillies
  • 2 red chillies
  • ½ tsp turmeric powder
  • Salt to taste
  • Oil for seasoning


  • Pressure-cook the lentil and pumpkin with enough water, one slit green chilli and turmeric.
  • Grind to a paste the coconut, one green chilli, and cumin seeds.
  • Open the pressure cooker and mash the contents to blend well together. Add hot water  till the required consistency is obtained
  • Add the ground paste and salt to taste to the hot mixture.
  • Heat oil and season it with mustard seeds, curry leaves and red chillies.
  • Serve hot with steamed white/brown rice or roti.

Preparation time: 30 minutes

Serves: 6

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