Pumpkin Dal (as posted on vegancookbookcritic.blogspot.com)

 Pumpkin

Ingredients

  • 1 cup red lentils
  • 2 cups water
  • 1 large yellow onion
  • 1 tbsp coconut oil
  • 1 tsp mustard seeds (optional)
  • 1 1/2 tsp cumin
  • 3/4 tsp salt
  • 1/2 tsp hot curry powder
  • 1/4 tsp garam masala
  • 1 cup pumpkin puree
  • juice of 1 lime
  • 2 tbsp shredded coconut
  • 2 kale leaves, finely sliced

Directions

Rinse the red lentils in a fine mesh strainer until the water runs clear. In a small saucepan over medium heat bring the water to a boil. Add the lentils, cover and reduce the heat to simmer. Cook the lentils for 20 minutes. The lentils should be soft and most of the water should be absorbed. Add the coconut oil to a medium saute pan over medium-high heat. Once the oil has melted add the onion (and mustard seeds if using) and saute for 10-15 minutes until the onions are translucent and begin to brown. Add the spices and stir to coat the onions and cook for about 2 minutes. Stir in the pumpkin, cooked lentils and lime juice. Add the shredded coconut and kale. Continue cooking until the kale has softened. Serves 4-6.