Ingredients:
225g lentils, washed and drained
3 onions, chopped
2 large potatoes, peeled and cubed
4 tomatoes, chopped
1 aubergine (eggplant), cubed
250g pumpkin flesh, cubed
60g ghee or butter
juice of 1 lemon
2 tsp salt
1/2 tsp chilli powder
1/2 tsp ground coriander seeds
pinch of ground cinnamon
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
pinch of ground cloves
2 green chillies
3 sprigs of fresh mint
Method:
Bring 1.25l to a boil in a large pan. When boiling add the lentils along with the potatoes, pumpkin, tomatoes, onions and aubergine. Bring back to a boil, reduce to a simmer, cover the pan and cook for about 20 minutes, or until the vegetables are just tender.
At this point strain the stock through a fine-meshed sieve (reserve the vegetables). Return the vegetables and the stock to the pan then add the chilli, coriander seeds, cinnamon, turmeric, cumin, cloves, mint and green chillies. Stir in the ghee or butter an the lemon juice then season with the salt. Bring to a simmer and cook for 15 minutes more.
Traditionally, this is served with Badami Rung rice.
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