Asian

Pumpkin lentils stew is for Lunch.

Pumpkin lentils stew takes 30 minutes to prepare.

Pumpkin lentils stew takes 30 minutes to cook.

Pumpkin lentils stew makes 8 servings.

The ingredients for Pumpkin lentils stew are:

3 cups cooked and mashed lentils(I used masoor dal, usually South Indians use tur dal)
3tbsps coconut instant powder-Santan brand (1 cup thick milk)
1tbsp dry coconut fine flakes soaked in warm water
5 cups Pumpkin raw skinned and cubed
1 medium potato cubed
1tbsp rice powder
1tbsp cumin powdeR
1tbsp coconut oil
1tbsp Mustard seeds and curry leaves

Here is how you make Pumpkin lentils stew:

Cook the pumpkin and potatoes in water with a tsp of turmeric. When veggies are cooked firm, add the mashed lentils and coconut milk and set to boil. Add water to have a stew type consistency. Once nicely blended add the rice powder and cumin. Splutter the mustard seeds with 1tbsp coconut oil and add curry leaves to the same. Pour this over the simmering stew and serve with white rice. Makes eight 300ml bowl servings. Serving Size: 1 bowl 300mlNumber of Servings: 8Recipe submitted by SparkPeople user AMRA19.

The nutritional information for Pumpkin lentils stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 52.0

• Total Fat: 1.2 g
• Cholesterol: 0.0 mg
• Sodium: 79.4 mg
• Total Carbs: 8.1 g
• Dietary Fiber: 2.3 g
• Protein: 2.6 g

Pumpkin lentils stew is Asian cuisine.

The dietary needs meet for Pumpkin lentils stew is Vegetarian