Ingredients:
1 tablespoon vegetable oil
50 g red lentils
1 teaspoon black mustard seeds
6 dried curry leaves
2 garlic cloves, crushed
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
4 spring onions, chopped
600 g peeled and chopped butternut pumpkin
500 ml water
15 g shredded coconut
Directions:
Heat ghee in pan and add lentils, seeds and curry leaves and cook stirring until lentils are browned and seeds pop.
Add garlic, spices and spring onions, cook stirring until spices become nice and fragrant.
Add pumpkin and water and simmer covered 10 minutes.
Add coconut milk, cook uncovered for about 5 minutes and the pumpkin is tender.
Servings: 4
Time preparation: 10 min.
Time total: 35 min.