Name: Peas and Lentils with Pumpkin
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Parsi
Ingredients: 0.5 cup split yellow pigeon peas (toovar dal) (oily or unoily skinned, picked over for stones); 0.25 cup skinned split green lentils (moong dal) (picked over for stones); 0.25 cup yellow split peas (chana dal) (picked over for stones); 2 cup cubed fresh red pumpkin (1-inch cubes); 2 medium-size red onions (1 cut into ½-inch cubes, 1 cut in half lengthwise and thinly sliced); 1 medium-size carrot (ends trimmed, cut crosswise into ½-inch-thick slices); 1 medium-size russet or Yukon Gold potato (peeled, cut into ½-inch cubes, submerged in cold water); 1 teaspoon ground turmeric; 1 teaspoon ground Kashmiri chiles (or ¼ teaspoon cayenne mixed with ¾ teaspoon sweet paprika); 4 tablespoon Ghee (or canola oil); 4 medium-size cloves garlic (thinly sliced); 1 can diced tomatoes (14.5 ounces); 2 teaspoon coarse kosher or sea salt; 1 teaspoon Sambhar masala; 1 teaspoon English-style Madras Curry Powder; 0.5 teaspoon Maharashtrian garam masala; 8 ounces fresh spinach leaves (well rinsed and coarsely chopped); 0.25 cup finely chopped fresh cilantro leaves and tender stems

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Peas and Lentils with Pumpkin — Formulation & Method | CuliNect