From lentil and coral-colored vegetables to sponge pumpkins

Ingredients

• 200 g of red lentils (1 cup)
• 2 luffa gourds (young and fresh) (use only 1 if they are large)
• 2 medium onions, chopped
• 4 to 5 cloves of garlic, crushed
• 2 to 3 dried red chili peppers
• 1 teaspoon of turmeric powder
• 1/4 cup of whole cumin seeds
• salt
• 2 tablespoons of mustard oil paint
• 50 to 70 cl of water
• 1 bay leaf (optional)
• Freshly chopped cilantro, for garnish

Sort the lentils, removing any small stones or impurities. Rinse them 2-3 times and drain them. A quick soak will speed up the cooking process, but you can also cook them directly.

Peel the pumpkins lightly, without removing too much flesh. Wash them and cut them into small dice or thin sticks. If they are too watery, remove the soft seeds from the center with a spoon.

Place the lentils in a pot, cover with water, about 2.5 cm above the lentils. Add the turmeric and salt, then cook over medium heat.

Once the water boils, reduce the heat and cover. The lentils will begin to cook after 10 to 12 minutes. Gently mash them with a spoon. Add more hot water if needed, depending on the desired consistency.

When the lentils are almost pureed, add the pieces of squash and cook for 5 to 7 minutes, covered: the squash should remain slightly firm.

While you’re doing that, prepare the tadka in a small pan: heat the mustard oil until it starts to smoke, then reduce the heat and add the bay leaf and cumin. Stir constantly, making sure the dried chili peppers don’t burn.

Add the onion and sauté until golden brown. Add the crushed garlic, cook for another minute, then remove from the heat.

Pour the tadka over the cooked dal with the pumpkin, mix well, and cover and let it cook for 2-3 minutes.

Garnish with chopped cilantro before serving.