This is a very rich strong flavoured dahl and would be great even without the pumpkin. I think the next time I make it I will omit the vegetable stock and just use water. I'm not a big fan of adding vegetable stock to dahl. I often think it isn't necessary with all the other spices and it makes it much richer and saltier. This dahl is very warming, however I always have to serve food with something fresh!!
I didn't serve this with rice, however it would be great with plain basmati rice or coconut rice.
Pumpkin Dahl
1kg jap pumpkin washed and cut into four wedges
Olive oil to spray pumpkin
2 tablespoons of coconut oil
Salt and pepper
2 medium brown onions finely diced
4 garlic cloves finely diced
3 tablespoons of grated ginger
1 teaspoon fenugreek
1 teaspoon tumeric
2 teaspoons garam masala
2 teaspoons black mustard seeds
3 bay leaves
20 curry leaves
200g red lentils
800g whole peeled tinned tomatoes
400 mls vegetable stock
200mls coconut cream
Preheat oven to 200 degrees celsius. Place pumpkin on oven, drizzle or spray with a little olive oil and season with salt and pepper. Cook for 25 minutes or until golden and cooked. Remove from oven and keep warm. Heat a few tablespoons of oil, saute onion, garlic and ginger with spices, bay leaves and curry leaves for about 15 minutes until fragrant and golden. add lentils tomatoes and stock and simmer until lentils are somft (approx 20 minutes). Stir through coconut cream, check seasoning and serve by pouring the dahl into a bowl over the pumpkin wedges. Top with Salsa and a dollop of yoghurt.
Green Salsa
1 lebanese cucumber finely diced
1 green capsicum finely diced
handful of coriander chopped
handful of mint chopped
juice from one lime
drizzle of olive oil
salt and pepper
4 shallots finely diced
A few tablespoons of sesame seeds
Add all ingredients together and mix in a bowel. Serve with Pumpkin Dahl and a dollop of yoghurt.
I didn't serve this with rice, however it would be great with plain basmati rice or coconut rice.
Pumpkin Dahl
1kg jap pumpkin washed and cut into four wedges
Olive oil to spray pumpkin
2 tablespoons of coconut oil
Salt and pepper
2 medium brown onions finely diced
4 garlic cloves finely diced
3 tablespoons of grated ginger
1 teaspoon fenugreek
1 teaspoon tumeric
2 teaspoons garam masala
2 teaspoons black mustard seeds
3 bay leaves
20 curry leaves
200g red lentils
800g whole peeled tinned tomatoes
400 mls vegetable stock
200mls coconut cream
Preheat oven to 200 degrees celsius. Place pumpkin on oven, drizzle or spray with a little olive oil and season with salt and pepper. Cook for 25 minutes or until golden and cooked. Remove from oven and keep warm. Heat a few tablespoons of oil, saute onion, garlic and ginger with spices, bay leaves and curry leaves for about 15 minutes until fragrant and golden. add lentils tomatoes and stock and simmer until lentils are somft (approx 20 minutes). Stir through coconut cream, check seasoning and serve by pouring the dahl into a bowl over the pumpkin wedges. Top with Salsa and a dollop of yoghurt.
Green Salsa
1 lebanese cucumber finely diced
1 green capsicum finely diced
handful of coriander chopped
handful of mint chopped
juice from one lime
drizzle of olive oil
salt and pepper
4 shallots finely diced
A few tablespoons of sesame seeds
Add all ingredients together and mix in a bowel. Serve with Pumpkin Dahl and a dollop of yoghurt.
Biss xx
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