Curried Pumpkin Dahl

Recipe Ingredients

1 tablespoon	15ml	Yellow onion - quartered (medium)
1/4 cup	23g / 0.8oz	Grated coconut
3		Garlic
2		Serrano or Thai chili peppers - seeded & diced
1 tablespoon	15ml	Fresh ginger root - minced
2 teaspoons	10ml	Garam masala
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Cinnamon
1		Salt
1/4 teaspoon	1.3ml	Turmeric
1/4 teaspoon	1.3ml	Ground coriander
2 cups	474ml	Light chicken or vegetable stock or water
1 tablespoon	15ml	Canola oil
2 cups	125g / 4.4oz	Tomatoes - diced
4 cups	584g / 20oz	Fresh pumpkin - (1 sm pie pumpkin), peeled & diced
2 cups	474ml	Cooked black-eyed peas
2 cups	292g / 10oz	Kale or spinach - chopped
3 tablespoons	45ml	Mint - minced

Recipe Instructions

Pumpkin and black-eyed peas are widely used in South Indian cooking. We've combined them here in a spicy dhal stew. For a traditional Indian meal, serve the dhal warm or at room temperature over basmati rice. Accompany with chapati or papadam (Indian flatbreads).

Prep Time: 25 minutes Cooking Time: 30 minutes

1. Combine onion, coconut, garlic, chili peppers, ginger root, garam masala, cumin, cinnamon, salt, turmeric, coriander and .3 tablespoons stock in a blender. Puree mixture to a paste, scraping down the sides of the blender beaker as necessary.

2. Heat oil in a large saucepan, then add the spice paste and cook, stirring often, for 10 minutes. Add remaining stock, tomatoes and pumpkin. Cook over medium heat, stirring often, until squash is just tender, about 20 minutes.

3. Mix in black-eyed peas and kale. Continue to cook, stirring often, until kale is tender, about 10 more minutes. Remove from heat. Taste and adjust seasonings; stir in the mint just before serving.

Source:
www.healthwell.com

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