Pumpkin lentils stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 cups cooked and mashed lentils(I used masoor dal, usually South Indians use tur dal)3tbsps coconut instant powder-Santan brand (1 cup thick milk)1tbsp dry coconut fine flakes soaked in warm water5 cups Pumpkin raw skinned and cubed1 medium potato cubed1tbsp rice powder1tbsp cumin powdeR1tbsp coconut oil1tbsp Mustard seeds and curry leaves
Cook the pumpkin and potatoes in water with a tsp of turmeric.
When veggies are cooked firm, add the mashed lentils and coconut milk and set to boil. Add water to have a stew type consistency. Once nicely blended add the rice powder and cumin. Splutter the mustard seeds with 1tbsp coconut oil and add curry leaves to the same. Pour this over the simmering stew and serve with white rice.
Makes eight 300ml bowl servings.
Serving Size: 1 bowl 300ml
Number of Servings: 8
Recipe submitted by SparkPeople user AMRA19.
Number of Servings: 8
Recipe submitted by SparkPeople user AMRA19.
Nutritional Info Amount Per Serving
- Calories: 52.0
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 79.4 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 2.3 g
- Protein: 2.6 g
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