Serve this colorful, perfectly spiced stew with your favorite steamed grains, such as rice or quinoa, or whole grain bread. Not a fan of pumpkin? An equal amount of butternut, acorn, or delicata squash will also work in this red lentil dal.
By Darshana Thacker Wendel, Dec 18, 2019
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 cup finely chopped onion
- 1 jalapeño chile, seeded and finely chopped
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 1 small pumpkin (2 lb.), peeled, seeded, and cut into ¾-inch pieces (5 cups)
- 1 cup dry red lentils
- 1 cup coarsely chopped tomato
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon paprika
- 2 tablespoons lime juice
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 cup chopped fresh spinach
- In a large skillet cook mustard and cumin seeds over medium 2 to 3 minutes or until toasted and starting to pop. Reduce heat to medium-low. Add onion, jalapeño, ginger, and garlic; cook and stir about 10 minutes or until onion is tender, adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
- Add the next seven ingredients (through paprika) and 5 cups water; stir well. Cover and cook about 20 minutes or until lentils are just tender. Stir in lime juice, salt, and black pepper. Sprinkle with spinach just before serving.