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Spiced pumpkin with lentils

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default Spiced pumpkin with lentils

Post by Chilli-head on 27th March 2015, 2:35 pm

I asked earler about pumpkin recipies.  Well, I still have some left to use up.  The onions, garlic and dried chillies I also still have home-grown from storage. This was lunch.

Simmer 4oz of lentils (I used red, but channa dahl are better) until nearly tender, but not falling apart.  The should have absorbed most of the cooking water.

Fry 1 chopped onion, 3 cloves garlic, a tablespoon chopped fresh ginger, a teaspoon of turmeric, 4 curry leaves and one dried chilli, torn to shreds, until the onions soften.  Add the pumpkin -  I used 1/4 of a 12" round pumpkin, peeled and cubed (~1").  Turn the heat down, and cover. Cook until the pumpkin begins to soften, then add the lentils, and a couple of chopped tomatoes.  Continue cooking until the pumpkin is tender.  To serve, some coriander leaf and a teaspoon of tamarind paste (or a squirt of lemon juice) can be stirred in at the end of the cooking.  Garnish with coriander leaf, and scoop it up with an Indian flat bread Very Happy
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Chilli-head
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