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Pumpkins are cut into cubes and cooked with lentils in this dish which also has little gravy that can be enjoyed well with Kohinoor Basmati rice.

  • 2 tbs. olive oil
  • 1 large onion, diced (about 1 ½ cups)
  • 1 jalapeño chile, seeded and sliced
  • 1 cup green lentils, rinsed
  • 1 tbs. paprika
  • ¼ tsp. cayenne pepper
  • 1 tsp. cumin
  • 500 gm can of diced tomatoes, or 4 tomatoes, chopped
  • 1 2 kilo pumpkin, peeled, seeded and cubed
  • ½ cup tomato purée
  • ¼ cup chopped cilantro, for garnish
  • Heat olive oil in large saucepan over medium-high heat. 
  • Add onion and jalapeño, and sauté 10 minutes, or until onion is translucent and golden. 
  • Add tomatoes, lentils and spices, and cook 2 to 3 minutes more. Stir in pumpkin cubes, tomato purée and 2 1/2 cups water. 
  • Season with salt and pepper.
  • Reduce heat to medium low, and cook 40 minutes, or until pumpkin and lentils are tender, stirring occasionally and adding more water if needed.
  • Season with salt and pepper. 
  • Garnish with cilantro, and serve hot. 

Not reviewed yet

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