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Place the dried chickpeas, turmeric, paprika (or cayenne), minced shallot and garlic in a 4 qt sauce pan. Cover with water by 2 inches. Bring to a boil.
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Let boil for 5 minutes. Skim any foam from surface. Cover and reduce to a gentle simmer. Check occasionally to make sure the chickpeas are still covered by 2 inches of water.
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When the chickpeas are tender but still quite firm, add 1 teaspoon of salt and the split red lentils. Make sure the water still covers the legumes by 2 inches. Return to a boil.
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When the water boils, reduce the heat once again to a gentle simmer. Let simmer for 20 minutes, or until the lentils are cooked through and the chickpeas are even more tender.
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Take the legumes off the heat and let them just sit until needed in the curry.
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To make the curry, heat the grapeseed oil and ghee in a large, heavy pot, such as a Dutch oven. Add the cinnamon sticks, cloves and mustard seeds.
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Cover with a lid. When the mustard seeds finish popping, add the cumin seeds and curry leaves--be careful as the curry leaves will splatter. Let roast until the mixture is fragrant and darkened. Watch carefully as cumin seeds can burn quickly.
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Add the onions with a pinch of salt. Cook, stirring occasionally over medium high heat, until the onions are caramelized. This will take about 20 minutes--add water if the onions start to scorch.
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When they are caramelized, add the minced garlic and ginger. Let cook, stirring, for another 5 minutes.
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Add the tomato paste, ground cumin, ground coriander, turmeric, paprika (or cayenne) and 1 teaspoon of the garam masala. Stir to roast the spices for a minute or 2. Add a splash of water if needed to prevent burning.
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Add the pureed pumpkin and mix into the onion mixture. Let cook, stirring, for 1-3 minutes.
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Add the cooked chickpeas and lentils with their cooking water. Scrape the bottom of the pan to deglaze it. Bring to a simmer and add the spinach and cilantro. Add some salt, to taste.
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Let simmer for 30-60 minutes (I have made this kind of curry quickly and I have also let it cook more slowly, for longer, when I needed to wait for other parts of the meal to be ready).
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Add the amchur and 1 teaspoon of garam masala. Let simmer another 10 minutes.
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Add 3 tablespoons of lemon juice and 1 T of jaggery (or brown sugar). Wait for the jaggery to dissolve and then taste for more salt, lemon juice, jaggery or garam masala. I needed a total of 3 teaspoons of garam masala (so 1 more teaspoon of garam masala), 4 T jaggery (I like things sweet).
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We really enjoyed this curry with a sweet and sour chutney with dried fruit. If you do not have one, you might consider adding golden raisins or dried cherries to the curry.