I cannot be a self respecting food blogger and not post a pumpkin recipe for that time of the year when pumpkins are omnipresent on the internet. Actually, I didn’t even realise this when I made this stew for dinner. Indians don’t need a time of the year to use pumpkin.
It is cooked round the year in several dishes – curries, sambars, a kootu with dals and lots more. In fact, pumpkin is such an everyday thing, that most Indian families love to hate it (familiarity breeds contempt and so on) and cannot understand what the hype hoopla over pumpkin is all about, during this time of the year in other countries.
Using pumpkin in desserts like cakes, cookies, muffins, pies etc. is not a very Indian thing, because none of the above dishes are primarily of Indian origin. There is of course a delicious Pumpkin Halwa (fudge) served in wedding feasts and other such auspicious occasions.
This stew is a healthy way to eat pumpkin and a perfect one pot dish for a chilly evening. Very little chopping and the fact that it simmers itself into a dish without much of supervision, makes it an easy post-work dinner too.
This recipe serves two but you could easily double the quantities for a larger families. It’s not something I’d call a glamourous dish, but something that’s surely hearty, comforting and super healthy.
Lentils, Pumpkin Sweet Potato Stew