Tangy Tamarind Lentil & Pumpkin Stir Recipe

About this recipe

A vibrant dish featuring tender pumpkin cubes and hearty lentils cooked in a tangy tamarind sauce with aromatic spices. Perfect for a satisfying and nutritious dinner.

Ingredients

• 400-600 g Pumpkin
• 500 g Onion
• - Tomato Ketchup
• 100 g Garlic
• 250g Green Chilli
• 100 g Coriander Leaves
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Wash and soak the yellow lentils in water for 15 minutes before cooking.
2. 2. Peel and dice the pumpkin into small cubes, ensuring uniform sizes for even cooking.
3. 3. Heat vegetable oil in a pan and add cumin seeds, allowing them to sputter and release their aroma.
4. 4. Finely chop the onion, garlic, and green chili, then sauté them in the pan until the onions turn translucent.
5. 5. Add turmeric powder, red chili powder, and salt, mixing well to coat the onion and garlic mixture.
6. 6. Dice the tomato and add it to the pan, cooking until it turns soft and forms a thick base.
7. 7. Stir in the tamarind pulp and mix thoroughly to infuse the tangy flavor into the sauce.
8. 8. Add the soaked lentils and pumpkin cubes to the pan, stirring gently to combine with the sauce.
9. 9. Pour in water and bring the mixture to a boil, then reduce the heat to simmer for 20 minutes.
10. 10. Stir occasionally to ensure the lentils and pumpkin cook evenly and absorb the tamarind flavors.
11. 11. Once the lentils and pumpkin are tender, garnish with freshly chopped coriander leaves.
12. 12. Adjust salt and spice levels if necessary before serving hot.