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Pumpkin Spiced Dal

  • Simple
  • 0:40 m
  • 13 ingredients

Embrace the cozy vibes of winter with our Pumpkin Spiced Dal! The perfect way to celebrate the season's flavours its winter in a bowl and absolutely delicious! Check out the full recipe below.

Serves: 6

Ingredients

For the Roasted Pumpkin

  • 1 pumpkin
  • ½ tsp ground cinnamon
  • olive oil
  • salt and pepper to taste

For the Dal

  • 1 large onion
  • 4 cloves of garlic
  • 40g fresh ginger
  • 400g dried lentils
  • 2 tbsp curry powder
  • 1 400g tin of coconut milk
  • 500ml vegetable stock
  • 1 ½ tsp turmeric
  • 1 lime

To Serve

  • coconut yoghurt
  • handful of coriander leaves

Before you start

Oven preheated to 180*C fan setting | Baking tray line with parchment paper | Garlic crush or microplane | Medium pot | Sieve

Step 1

Prepare the pumpkin

  • Cut the pumpkin open and remove the seeds and cut into desired size and spread on a baking tray. Sprinkle it with the cinnamon and a big pinch of salt then drizzle over the olive oil and give it a good rub
  • Transfer to the oven and roast for 20-25 minutes until soft and tender. Set aside for later

Ingredients

  • 1 pumpkin
  • ½ tsp ground cinnamon
  • olive oil

Step 2

For the dal

  • Peel and finely dice the onion
  • Peel and grate the garlic and ginger
  • Rinse the lentils in a sieve
  • In a pot over medium heat, add the olive oil and heat until shimmering and add the onion with a pinch of salt and saute for 5-7 minutes until the onion is soft and translucent
  • Once soft, add the crushed ginger, garlic and curry powder and stir well. Fry for a couple of minutes to release the delicious aromas, taking care not to burn the spices. Add the rinsed lentils and stir well. Increase the heat, pour in the coconut milk, stock and turmeric and stir well
  • Once the dal starts to bubble, turn down the heat and simmer for 15 minutes or until the lentils soften but still have a bite. Add more water from the kettle if the dhal needs a looser texture

Ingredients

  • salt and pepper to taste
  • 1 large onion
  • 4 cloves of garlic
  • 40g fresh ginger
  • 400g dried lentils
  • 2 tbsp curry powder
  • 1 400g tin of coconut milk
  • 500ml vegetable stock
  • 1 ½ tsp turmeric

Step 3

Whilst the dal cooks

  • Pick the leaves from the coriander and roughly chop 
  • Cut the lime in half

Ingredients

  • handful of coriander leaves

Step 4

Finish the dal

  • Cut the lime in half and squeeze into the dal, and add a big pinch of salt. Stir and taste and season, adding more lime for acidity, maple for sweetness or salt to round off the flavours
  • Divide the dal into 4 bowls, top with roasted pumpkin, coconut yoghurt and coriander

Ingredients

  • 1 lime
  • coconut yoghurt