Place all lentils in a large saucepan, cover with water and simmer. Reduce temperature and gently simmer, covered, for 40 min. Heat 3 tablespoons oil in a frying pan. Stir-fry half of the garlic paste and half of the ginger paste for 1 minute each.
Add the chicken pieces, fry on both sides until golden brown and add to the lentils form.
Add the tomatoes, pumpkin, two-thirds of the melanzani, spinach, onions and mint and season with salt. Bring to a boil, then simmer covered over medium heat for 45 min until meat is tender. Remove the chicken pieces from the cooking pot. Prepare the lentil vegetable mixture in a hand mixer to a puree.
Heat the remaining oil in a frying pan. Saute remaining onions over mild heat until soft. Add chilies, remaining garlic and ginger paste and spices and saute, stirring.
If the quantity becomes too dry, add a tiny bit of water. Stir in the lentil-vegetable puree. Cover and simmer gently for 20 minutes. Add the meat and cook gently for another 20 minutes. Garnish and bring to the table.
Tip: Stock up on a variety of high-quality spices – it pays off!
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