Dhal of red lentils and pumpkin with young spinach and poppadam by Jamie Oliver

Preparation steps

• peeled garlic and red chilli (if you don't like it, take out the seeds spicy) cut into slices about 1 mm thick, cut the onion into slices, and peel the ginger and chop as finely as possible
• heat the pan or wok well and add two tablespoons of oil, when the oil heats up add mustard seeds and cumin and curry leaves and fry for a minute. Then add the garlic and chilli and bake until crispy (be careful not to burn)
• After it has become crispy, separate half of the mixture from the side, and add the onion and ginger to the pan and fry until the onion turns pale and lightly browned.
• Add diced butternut squash (no need to peel, just wash well and remove seeds) and parsley or coriander leaves and bake with stirring until soft (about 10 minutes)
• Heat 1 and a half liters of water, then add the lentils and heated water and cook covered for about 35 minutes, ie until the water evaporates and the lentils and pumpkin disintegrate.
• while the dhal is cooking in the multipractice put solid yogurt 2 stalks with coriander or parsley leaves, squeezed juice of 1 lime and a little salt and mix everything well
• heat a frying pan for eggs, add a little oil and that separate part of mustard seeds, cumin, chilli and garlic. When the mixture heats up, put eggs on it (2 per person), cover and bake for 5 minutes
• poppadame preparation in the microwave by putting one by one for one minute to warm up - poppadami will swell and bake
• Before serving, try the dhal and, if necessary, add salt and pepper as desired