Roast Pumpkin Dahl
50 Minutes
〰️
50 Minutes 〰️
Serves 4
Ingredients
1.5 cups green lentils
3 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 knob fresh ginger, grated
A small handful of fresh curry leaves
1 teaspoon ground cumin
1 teaspoon black mustard seeds
1 teaspoon ground turmeric
1 teaspoon garam masala
Chilli flakes to taste (optional)
200g cherry tomatoes
1 can coconut milk
3 cups vegetable stock
Juice of 2 limes
1 tablespoon maple syrup
Salt and pepper, to taste
¼ of a Kent pumpkin, deseeded
For serving: mango chutney, rice, a dollop of yogurt, extra lime, fresh coriander
Method
Roast the Pumpkin: Preheat your oven to 200°C (fan-forced) and line a tray with non-stick paper. Cut the pumpkin into wedges (skin on or off, your choice), toss with a bit of olive oil, and roast for 40 minutes until tender and golden.
Cook the Aromatics: In a large pot, heat the olive oil over medium. Sauté the onion until it's soft. Add garlic, ginger, mustard seeds and curry leaves, cooking for another minute.
Spice it Up: Stir in cumin, turmeric, chilli flakes, and garam masala, letting the spices fry for a minute.
Deglaze: Add a splash of water to the pot to scrape up any bits stuck to the bottom.
Simmer the Lentils: Add the lentils, cherry tomatoes, and vegetable stock. Bring to a simmer, then lower the heat and cover. Let it cook until the liquid is mostly absorbed, roughly 10 minutes.
Finish with Coconut: Stir in the coconut milk and maple syrup, cook for a further 10 minutes. Off the heat, add lime juice then taste for seasoning, adding more salt to preference.
Serve: Plate up with the roasted pumpkin on top, alongside rice, a spoonful of yogurt, and mango chutney. Garnish with fresh coriander.
Notes
This Dahl recipe is a great one for meal prep or pre cooking ahead of a dinner party if you’re short on time, simply store it in a container in the fridge then warm it back up on the stove before serving. I would suggest making the pumpkin fresh if you’ve got time, if not just leave it out!