Pumpkin Tamalitos from Chef Claudia

Ingredients

• For the Masa
• 8 Cups Masa Harina (corn masa)
• 2 Teaspoons Cumin, ground
• 2 Teaspoons Cinnamon, ground
• 2 Teaspoons Salt
• 1 Teaspoon Baking Powder
• 2 Sticks Butter (1 Cup, melted)
• 1 29-ounce can Pumpkin puree
• 3 Cups Water, room temperature
• Toppings/Filling
• 1 Tablespoon Olive Oil
• 1 Large Shallot, minced (about 1/2 Cup)
• 2 Cloves Garlic, chopped
• 1 Teaspoon Cinnamon, ground
• 1 Teaspoon Yellow curry powder
• 1 Teaspoon Cumin, ground
• 2 Cups Timleless Black Beluga® Lentils
• 4 Cups Water
• 3/4 Cup Dried cranberries or currents Substitute: dried apricots, quartered
• 1/2 Cup Fresh cilantro, chopped For garnish
• 1/2 Cup Pepitas For garnish