Curried Pumpkin Dahl

Serving Size : 6
Ingredients

for prepare Curried Pumpkin Dahl

:

Amount	Measure	Ingredient - Preparation Method
1	medium	yellow onion - quartered
1/4	cup	grated coconut
3	cloves	garlic
2		serrano or Thai chili peppers - seeded & diced
1	tablespoon	fresh ginger root - minced
2	teaspoons	garam masala
1	teaspoon	ground cumin
1/2	teaspoon	cinnamon
1	Tsp	Salt
1/4	teaspoon	turmeric
1/4	teaspoon	ground coriander
2	cups	light chicken or vegetable stock or water
1	tablespoon	canola oil
2	cups	tomatoes - diced
4	cups	fresh pumpkin - (1 sm pie pumpkin),
peeled & diced curried pumpkin dahl
2	cups	cooked black-eyed peas
2	cups	kale or spinach - chopped
3	tablespoons	mint - minced

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.

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