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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a large non-stick frying pan over a medium heat. Add half of the ghee and cook pumpkin in batches, tossing the pan often until pumpkin is well coloured and starting to soften; set aside. | 2. Add another tablespoon of the ghee, and working in batches, cook silverbeet until wilted and tender. Remove from pan and add to reserved pumpkin. | 3. In the same pan, heat remaining ghee; add onions, garlic and ginger; cook until starting to soften and fragrant. | 4. Add spices, stirring until fragrant. Add chillies, lentils and water. Bring to the boil; reduce heat to a simmer; cook, covered, stirring occasionally until dahl is thick and soupy, about 40 minutes. | 5. Just before dahl is ready, heat vegetable oil in a large frying pan. Add cumin, mustard seeds and curry leaves; cook until the mustard seeds 'pop'. | 6. Return pumpkin and spinach, with tomatoes and tempered spice mixture to pan with dahl; stir to combine and heat through. Season to taste and stir in half of the coriander, reserving the remainder for garnish. | 7. Serve hot with basmati rice, chutney and cucumber salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ghee	1/3	cup		-	-	-	-
butternut pumpkin weight	1/2		cut trimmed	-	-	-	-
silver beet	1	bunch	trimmed chopped	-	-	-	-
brown onion	2		chopped	-	-	-	-
garlic	1	tablespoon	crushed	12.665	2.8101	0.5406	0.0425
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
cumin	1	tablespoon	ground	7.875	0.929	0.374	0.4677
coriander	2	teaspoons	ground	10.728	1.9796	0.4453	0.6397
garam masala	2	teaspoons		-	-	-	-
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
green chilies	2		sliced	194.3028	48.0	0.0	0.0
red lentil	500		rinsed drained	343680.0	60576.0	22953.6	2083.2
water	5	cups		0.0	0.0	0.0	0.0
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
yellow mustard seed	1/2	teaspoon		-	-	-	-
brown mustard seed	1/2	teaspoon		-	-	-	-
curry leaf	1/3	cup		-	-	-	-
tomato	2		vine-ripened diced	124.1379	27.5262	6.4768	1.0795
sea salt				-	-	-	-
black pepper			ground	-	-	-	-
coriander leaf	1	cup		3.68	0.5872	0.3408	0.0832

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.