Peas and Lentils with Pumpkin

Ingredients

• 1 C split yellow pigeon peas (toovar dal), picked over.
• .5 C split green lentils (moong dal), picked over.
• .5 C split peas (chana dal), picked over.
• 4 C fresh red pumpkin (1" cubes)
• 4 medium red onion, half diced coarse, half thinly sliced.
• 2 medium carrot, .5" slices
• 2 russet potatoes, .5" cubes
• 2 tsp ground turmeric
• .5 tsp cayenne + .5 tsp paprika
• 8 tbsp ghee or canola
• 8 cloves garlic, thinly sliced
• 8 tomatoes coarsely diced
• 1 tbsp kosher salt
• 2 tsp SambharMasala
• 2 tsp EnglistStyleMadrasCurryPowder
• 1 tsp MaharashtrianGaramMasala
• 1 lb fresh spinach leaves, rinsed and chopped
• .5 C finely chopped cilantro leaves

Procedure

1. Rinse lentils and 6 C water and bring to a boil. Skim any foam.
2. Stir in pumpkin, cubed onion, potato, turmeric, and ground chilies. Cook covered until nearly tender.
3. Heat half the oil in a skillet over medium heat. Add sliced onion and the garlic and stir fry until the onion if soft and brown. 8-10 minutes.
4. Stir in tomatoes, salt and spice blends. Cook until tomatoes soften and a thin layer of oil separates.
5. Add the sauce, spinach, and cilantro. Simmer over medium heat, uncovered to integrate.
6. Stir in the remaining ghee and serve.