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Post by Chilli-head on 8th February 2011, 11:29 am

Trying to find new ways to use up the pumpkin surplus. This was last night's go, a roughly adapted from an Indian recipe which used Bengal gram and bottle gourd.

150g split yellow peas, chana dahl, etc
1 onion, chopped
1 tbl finely chopped ginger root
2 cloves garlic, crushed
6 curry leaves
2 dried red chillies, torn up.
1 tsp turmeric
2 tbl cooking oil
salt
500g pumpkin, seeded, peeled and diced
2-4 tomatoes, chopped
a handful of coriander leaves, chopped
1 tsp tamarind concentrate



Cook the peas/dahl in 1 mug of water until just cooked but still whole. Set aside, don't drain.
Fry the onion, garlic, ginger, chillies, turmeric, curry leaves and
salt until the onion softens. Add the pumpkin. Cover and cook till
the pumpkin is nearly done, adding a splash of water if needed to
prevent sticking. Add the peas/dahl with their cooking water,
tomatoes, coriander and tamarind. Cook to finish the pumpkin.
Chilli-head
Chilli-head
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