Pumpkin dahl with cucumber salad - 9Kitchen

Ingredients

• 1/3 cup ghee
• ½ large butternut pumpkin cut into 2cm cubes (about 1kg trimmed weight)
• 1 bunch silverbeet, trimmed and roughly chopped
• 2 brown onions, chopped finely
• 1 tablespoon crushed garlic
• 1 tablespoon grated ginger
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 2 green chillies, sliced thickly at a long angle
• 500g red lentils, rinsed and drained
• 5 cups (1¼lt) water
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• ½ teaspoon yellow mustard seeds
• ½ teaspoon brown mustard seeds
• 1/3 cup curry leaves
• 2 vine-ripened tomatoes, diced
• sea salt and freshly ground black pepper, to taste
• 1 cup coriander leaves
• steamed basmati rice, apricot or mango chutney and cucumber salad, to serve