Matki/Lobhiya Curry With Pumpkin Puri

A traditional homemade Kerala side dish especially served on Onam called Erissery – it is pumpkin and cowpeas/moth beans cooked with coconut (of course) and served with red rice cooked over firewood. I have slightly revived it turned into a hearty and surprisingly filling meal of pumpkin (kaddu) masala puris with matki dal curry. The sweet, spice and tanginess marry so well. My toddler loves it!


  • 1/2 Cup Dried Matki Beans (soaked overnight)
  • 1 Tsp Mustard Seeds
  • 1/2 Tsp Cumin Seeds
  • Hing One Pinch
  • Curry Leaves One Sprig
  • 1-2 Dry Red Chilly
  • 1 Small Onion Chopped
  • 1 Small Tomato
  • 2 Slit Green Chilly
  • 1 Tbsp Ginger-Garlic Paste
  • 1/4 Tsp Turmeric
  • 1/2 Tsp Chilli Powder (adjust to taste)
  • 1 Tbsp Coriander Powder (dhaniya) 
  • 3/4 Tsp Salt or To Taste 
  • 2 Tbsp Oil 
  • 2 Tbsp Grated Coconut 
  • For the Puris (makes 10)
  • 2 Cups Whole Wheat Atta
  • 1/4 Cup Rava (for crisp and puffed puris)
  • 1 Cup or 300 grams Pumpkin (finely grated or pureed)
  • 1/2 Tsp Carom Seeds (ajwain)
  • 1/2 Tsp Red Chilli Powder
  • 1/2 Tsp Turmeric Powder
  • 1/2 Inch Grated Ginger
  • 2 Green Chillies (finely chopped or paste)
  • 1/4 Cup Coriander Leaves (finely chopped)
  • 1 Tbsp Kasuri Methi (optional)
  • Salt to Taste
  • 2-3 Tbsp Oil for Frying 


Prep: 5 minutes
Cooking: 20 minutes

  1. Once the beans are soaked and softened (don’t sprout them), heat oil in a small pressure cooker. Splutter the mustard, cumin, hing, curry leaves and red chilli.
  2. Add onions and fry till soft. Add ginger-garlic paste and green chillies and fry till raw smell goes away.
  3. Add chopped tomato with masala powders and salt. Mix everything well.
  4. Keep stirring to avoid burning and cook until oil separates.
  5. Add just enough water to cover beans and pressure cook for 3-4 whistles. Add more water for thinner gravy.
  6. Once steam releases, check the consistency and seasoning. Add amchur powder and coconut and cook on low heat for 3-4 minutes.
  7. For the Puris – Combine all ingredients very well (I’ve used light spices so that the sweetness of the pumpkin comes through). The pumpkin may release some moisture. Slowly add a little water at a time and knead.
  8. Make a smooth, stiff dough. Apply a bit of oil and cover. Let it rest for 15-20 minutes.
  9. Heat oil in a kadai/wok till medium hot.
  10. Knead once again. Grease palms and pinch off a lemon-sized ball. Roll out to a flat disc of about 4 inches using a little flour if required. Not too thin or they won’t puff up.
  11. Once the oil is hot, fry one puri at a time, gently nudging them with a slotted spoon till they puff up on one side. Turn to the other side for few seconds to fry. Remove and drain on paper towel.
  12. Serve hot with puris. Also goes well with rice/rotis.