Eggplant and Lentil Stew with Pumpkin

Ingredients

• 300 g red lentils (Masoor Dal)
• 300 g Hokkaido pumpkin flesh
• 1 eggplant
• 1 onion
• 1 chili pepper
• 1 tsp tamarind paste
• 1 tsp grated palm sugar
• a pinch cumin
• a pinch turmeric
• a pinch amchur (mango powder)
• 4 tsp ghee
• 1 tsp mustard seeds
• 8 curry leaves
• 0.5 fresh coconut (thinly sliced)
• 3 tomatoes (diced)
• Salt

Instructions

1. 1.

   Wash the lentils and simmer with 750 ml water. Wash the pumpkin, cut into small cubes. Wash the eggplant, halve it, remove seeds, and dice. Peel the onion and finely dice it with the chili pepper. Mix the vegetables with tamarind paste and palm sugar, then cook everything uncovered over medium heat.

2. 2.

   Add cumin, turmeric, amchur, and asafoetida; continue cooking until lentils are tender. Heat the ghee. Briefly toast mustard seeds and curry leaves in it, then add coconut slices to the lentils. Season and bring to a quick boil again. Garnish with tomato cubes.