To cook Mathan Erissery in a pressure cooker, add 1.5 cups of yellow pumpkin and 0.5 cups of toor dal with 1 cup of water, 1 tsp of chilly powder, 0.5 tsp of turmeric powder, and salt to taste. Cook on medium flame for 3 whistles, then allow it to cool before mashing the mixture.

Yes, Mathan Erissery is naturally vegetarian and can easily be made vegan by ensuring that the jaggery used is free from animal products. This dish is compatible with both vegan and vegetarian diets.

If you don't have toor dal, you can substitute it with split yellow moong dal or red lentils. Both options will provide a similar texture and flavor to the dish.

Leftover Mathan Erissery can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stovetop or in the microwave, adding a splash of water if needed to maintain moisture.

Mathan Erissery pairs beautifully with boiled rice, but you can also serve it alongside other Kerala-style dishes like sambar, rasam, or a variety of vegetable stir-fries for a complete meal.