Lentils, Pumpkin and Sweet Potato stew : One pot dinner
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 i
Ingredients
- 1/3 cup masoor dal dry whole (soaked in warm water for 2 hours)
- 1 tbsp olive oil
- 4 cloves garlic , finely chopped
- 1 cup yellow pumpkin diced
- 1 sweet potato medium , peeled and sliced (1 cm thick slices)
- 1 tsp thyme dried
- 1 tsp oregano dried
- 1 tbsp tomato paste
- 3 tbsps tomato OR puree
- 1 tsp cumin fennel ground or ground
- 1 tsp black pepper ground
- 1/4 tsp turmeric powder
- 1 tsp salt
- 1/4 tsp paprika hungarian
- 1/2 tsp red chilli OR powder
Instructions
- In a medium sized saucepan, heat the olive oil.
- Add the garlic and saute for few seconds (do not brown), add the diced pumpkin and sweet potato slices. Saute on high flame for 30 seconds.
- Reduce the flame. Drain the soaked (rehydrated) whole masoor and add to the pan. Stir for a minute or so.
- Add all the spices herbs, stir well for few seconds, add 3 cups of boiling water to this and bring to a simmer.
- Cover and let this simmer for 20 minutes or until the lentils are soft but holding their shape. Towards the end, add the tomato paste dissolved in 2 tbsp of hot water, to the stew, bring to a simmer and then remove into a bowl to serve.
- Serve hot with a slice of crusty bread or crackers or as it is.