I’m still fighting a head cold, so I got to thinking that a spicy, Indian dinner might be just what I needed to clear my sinuses. I grabbed the lovely pie pumpkin I had sitting on my counter and got to work. While I worked on whipping up a pumpkin curry, Trevor worked on our favourite lentil dhal recipe, and our rice cooker made our rice.
Both were lovely, and even better accompanied by the lime pickle we purchased at our favourite Indian market stall on the weekend. Spicy, tangy!
The thing is, and I’m sure you know, Indian food photographs horribly. Even worse is Indian food being photographed during the time of the year where natural light is sparse and our lighting inside is terrible. So, no photos. Or rather, the photos that were taken, you don’t want to see.
So, I made this gorgeous thing for you. Can you tell I’m a graphic designer?
1 small-to-medium pie pumpkin, peeled, deseeded and cut into 1″ chunks
2 tbsp peanut oil
3 tbsp coconut oil
1 tsp black mustard seeds
1 tbsp cumin seeds (or 1 tsp cumin powder)
1 tbsp coriander
2 tbsp curry powder
1/2 tsp turmeric
1/4 tsp cinnamon
4 tbsp freshly grated ginger
1 large onion, diced
10 cloves garlic, pressed
1 tsp chile powder (reduce if you are using a very hot variety)
1 lb red lentils
4-6 cups vegetable stock
juice of 1-2 limes
Siracha hot sauce to taste
1 tbsp toasted sesame oil
soy sauce, salt and pepper to taste
In a heavy bottomed pan over medium high heat add the coconut oil, mustard seeds and spices. When the seeds pop add the ginger, onion, garlic and chilie along with a pinch of salt/pepper. Saute for several minutes or until the onions are transcluscent. Next, add the lentils and stock. Bring to a boil for several minutes, turn heat down to med-low, cover and simmer for 45 minutes. Take off heat, stir in lime juice and sesame oil. Add some soy sauce, some salt and black pepper to taste.