Soak black eyed beans for 1 hour.

Pressure cook black eyed beans with 1/2 cup water for 3-5 whistles. Let pressure release naturally.

Grind coconut, cumin, and green chilli into a coarse paste. Set aside.

In a wok, combine pumpkin, turmeric powder, red chilli powder, and salt with a little water.

Cook on medium heat until pumpkin is nearly cooked.

Add ground coconut masala and boiled black eyed peas to the pumpkin.

Stir and mix well.

Cook on medium heat for 5 minutes until pumpkin is completely cooked.

Turn off heat and adjust salt and seasonings to taste.

In a tadka pan, heat coconut oil.

Add mustard seeds and let them splutter.

Add curry leaves and dry red chillies.

Add sliced onions and saute until golden brown.

Add fresh coconut and saute until golden brown.

Add the tadka to the Erissery.

Serve hot as a side dish.