|
Ingredients
|
Quantity
|
|
Yellow onion – quartered
|
1 medium
|
|
Grated coconut
|
¼ cup
|
|
Garlic
|
3 cloves
|
|
Serrano or Thai chilli peppers – seeded
& diced
|
2
|
|
Fresh ginger root – minced
|
1 tbsp
|
|
Garam masala
|
2 tsp
|
|
Ground cumin
|
1 tsp
|
|
Cinnamon
|
½ tsp
|
|
Salt
|
1 tsp
|
|
Turmeric
|
¼ tsp
|
|
Ground coriander
|
14 tsp
|
|
Chicken or vegetable or water
|
2 cups
|
|
Canola oil
|
1 tbsp
|
|
Tomatoes – diced
|
2 cups
|
|
Fresh pumpkin (1 sm pie pumpkin) –
peeled & diced
|
4 cups
|
|
Cooked black – eyed peas
|
2 cups
|
|
Kale or spinach – chopped
|
2 cups
|
|
Mint – minced
|
3 tbsp
|
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).
Combine onion, coconut, garlic, chili peppers, ginger root, garam
masala, cumin, cinnamon, salt, turmeric, coriander and .3 tablespoons stock in
a blender. Puree mixture to a paste, scraping down the sides of the blender
beaker as necessary.
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.
