CREAMY DAAL WITH SPINACH AND PUMPKIN

RECIPES

raw peeled pumpkin 400 g or 300 g pumpkin puree
orange lentils 140 g (soak overnight)
frozen spinach 100 g
water 350 ml
ground coriander 1 tsp
black mustard seeds 2 tsp
turmeric 1/4 tsp
garlic or asafoetida to taste
salt and pepper to taste

Boil raw pumpkin or bake until cooked. Rinse lentils, add water and bring to a boil. Add pumpkin, spinach, spices, salt. Stir, bring to a boil and cook over low heat until creamy.

 

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