Yellow Pumpkin Curry

Ingredients:
200g toor Lentils
500 ml water,
1/4 tsp Turmeric
400 g yellow pumpkin, peeled and cut into 4cm chunks
1 Coconut, finely grated
4 green chillies, split along their length
1 tsp Cumin seeds

Method
1 tbsp coconut oil
1/2 tsp Mustard seeds
12 curry leaves
2 dried chillies, split along their length

Method 1. Place the lentils in a saucepan; pour over the water and leave to soak for 10 minutes. Add the pumpkin pieces and turmeric to the pan and bring to a boil.

2. Cook for 10-15 minutes, until the lentils and pumpkin are really soft in texture. If the lentils get too thick, add a dash more water. Stir in the coconut. The consistency should be similar to a thick soup.

3. For the tempering: heat the coconut oil in a small frying pan and toss in the mustard seeds followed by the curry leaves and split chillies. As soon as the sizzling quietens down (after about 20 seconds) tip this spice mix into the hot lentils.

4. Serve hot with boiled rice or Indian bread.