Curried Pumpkin Dahl
September, 2004

Serves 6 Pumpkin and black-eyed peas are widely used in South Indian cooking. We've combined them here in a spicy dhal stew. For a traditional Indian meal, serve the dhal warm or at room temperature over basmati rice. Accompany with chapati or papadam (Indian flatbreads). Prep Time: 25 minutes Cooking Time: 30 minutes

1 medium yellow onion, quartered
1/4 cup grated coconut
3 cloves garlic, sliced
2 serrano or Thai chili peppers, .seeded and diced
1 tablespoon fresh ginger root, minced
2 teaspoons garam masala
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon ground coriander
2 cups light chicken or vegetable stock or water
1 tablespoon canola oil
2 cups tomatoes, diced
4 cups fresh pumpkin (1 small pie pumpkin), peeled and diced
2 cups cooked black-eyed peas
2 cups kale or spinach, chopped
3 tablespoons mint, minced



1. Combine onion, coconut, garlic, chili peppers, ginger root, garam masala, cumin, cinnamon, salt, turmeric, coriander and .3 tablespoons stock in a blender. Purée mixture to a paste, scraping down the sides of the blender beaker as necessary.
2. Heat oil in a large saucepan, then add the spice paste and cook, stirring often, for 10 minutes. Add remaining stock, tomatoes and pumpkin. Cook over medium heat, stirring often, until squash is just tender, about 20 minutes.
3. Mix in black-eyed peas and kale. Continue to cook, stirring often, until kale is tender, about 10 more minutes. Remove from heat. Taste and adjust seasonings; stir in the mint just before serving.


Calories N/A,Fat N/A,Perfat N/A,Cholesterol N/A,Carbo N/A,Protein N/A,Fiber N/A,Sodium N/A