Sweet And Sour Red Lentils With Winter Squash And Black-Eyed Peas

• For the Lentils
• 1/2 cup red masoor lentils
• 3/4 pound winter squash (such as butternut or kabocha) cubed and peeled
• 4 cups water
• 1 teaspoon salt or to taste
• 1 tablespoon freshly grated ginger
• 4 cloves of garlic, peeled and chopped
• 1 teaspoon turmeric
• 1 teaspoon red cayenne pepper (more to taste, if desired)
• 1 teaspoon teaspoons powdered cumin
• 2 tomatoes chopped, or 1/2 cup canned diced tomatoes
• 1/2 cup black-eyed peas
• For the tempering
• 2 tablespoons oil or clarified butter (ghee)
• 1.5 teaspoons black mustard seeds
• 1 tablespoon tablespoon minced garlic
• 1 lime or lemon halved
• 2 tablespoons chopped cilantro to finish

1. Place the red lentils, pumpkin or sweet potato and water in a heavy bottomed pot. Add in the water, salt, ginger, garlic, turmeric, cayenne pepper, cumin, tomatoes and black eyed peas.
2. Bring the ingredients to a simmer, cover and cook for about 1 hour.
3. Remove the lid and stir the mixture gently with a wooden spoon, until the red lentils and the squash mix together to form a smooth puree leaving the black eyed peas whole.
4. In a separate pan, heat the oil and add in the mustard seeds and when they crackle add in the garlic and saute until the garlic is fragrant.
5. Pour the tempering over the lentils and stir well. rnSqueeze in the lime juice and garnish with cilantro and serve with rice and flat breads.

winter, water, salt, ginger, garlic, turmeric, red cayenne pepper, powdered cumin, tomatoes, blackeyed peas, tempering, oil, black mustard seeds, garlic, lime, cilantro

Taken from food52.com/recipes/63686-sweet-and-sour-red-lentils-with-winter-squash-and-black-eyed-peas (may not work)