Friday, 8 June 2012

Sambar/Pumpkin Curry

Sambar/Pumpkin Curry
Preparation Time : 100 mins
Serves : 7

1 small pumpkin or winter squash (about 3 c. chopped)
1 c. lentils, brown or split red
4 c. water
1 tsp. cayenne pepper
1/2 tsp. ground cumin
1/4 tsp. ground turmeric
1/2 tsp. salt
1/2 c. coconut milk*
1 tbsp. vegetable oil
1/4 tsp. ground fenugreek
1/4 tsp. black mustard seeds
1 large onion, thinly sliced
1 curry leaf (optional)
Sambar, Dal, Pumkin Curry, Rice

For pumpkin, cut into quarters, scrape out seeds, cut off peel, and chop into 1-inch squares. For squash, first bake whole for 20 minutes on the middle rack of a 400°F oven. Cool, then quarter, scrape out seeds, cut off peel, and chop.  Place lentils in a colander and rinse thoroughly with cold water. Remove any inedible objects from lentils while washing. Put 4 cups of water in a large kettle. Add cayenne pepper, cumin, turmeric, and salt and bring to a boil. Add lentils, cover, and lower heat. Simmer for about 30 minutes, or until lentils are tender. (If you are using split red lentils, they will cook in about 15 to 20 minutes.)  Add pumpkin squares to lentils. Cover and simmer 15 to 20 minutes, or until pumpkin is tender. Add coconut milk to kettle and stir. As soon as mixture begins to boil, remove from heat and set aside. In a skillet, heat oil over medium-high heat. Add fenugreek, mustard seeds, onion slices, and curry leaf and fry for 4 to 5 minutes, or until mixture is brown. Add onion-and-spice mixture to kettle. Cover kettle and let stand 5 Stir

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