Lentil Pumpkin Pot with Eggplant

Ingredients

• 250 g peeled red lentils
• 500 g diced tomatoes (canned)
• 2 cm fresh ginger
• 250 g pumpkin flesh
• 200 g eggplant
• 1 onion
• 1 red chili pepper
• 1 tsp palm sugar
• 1 pinch cumin
• 1 pinch turmeric
• 1 pinch mango powder
• 1 tbsp ghee
• 0.5 tsp mustard seeds
• 4 curry leaves
• 0.5 fresh coconut (strained flesh, sliced thin)
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash the lentils and bring them to a boil with 500 ml water and the pureed tomatoes in a pot. Peel and finely grate the ginger. Wash, trim, peel if necessary, and dice the pumpkin, eggplant, onion, and chili. Mix these with sugar and ginger into the lentils and bring everything to a boil.

2. 2.

   Add cumin, turmeric, mango powder and asafoetida and continue cooking until the lentils are tender. Heat the ghee. Briefly toast the mustard seeds and curry leaves in it, then add them along with the coconut slices to the lentils. Season and simmer briefly more. Serve immediately.