Pumpkin Spiced Dal

Pumpkin Spiced Dal

This one has become a proper staple in our kitchens, especially when the weather turns and you want something that feels like a hug in a bowl. The roasted pumpkin brings this beautiful sweetness and depth that you just don't get from chucking it in raw, and the warming spices make the whole kitchen smell absolutely incredible. It's rich, hearty, and comforting without being heavy, which is why we keep coming back to it. Honestly, if you've got 40 minutes tonight, just make this. You won't regret it.

Cook: 40 min
Serves 6

Before You Start

  • Preheat oven to 200°C
  • Large baking tray
  • Sieve
  • Microplane or fine grater
  • Large pot

Ingredients

  • 1 pumpkin
  • ½ tsp ground cinnamon
  • olive oil
  • 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
  • 1 lime
  • coconut yoghurt
  • handful of coriander leaves

Method

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
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
3

Whilst the dal cooks

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

Tips & Variations

  • Use butternut squash instead: If you can't find pumpkin, butternut squash works brilliantly here. It's a bit easier to prep too, which is always a bonus on a weeknight.
  • Don't skip the roasting step: We know it's tempting to just throw everything in the pot, but trust us on this one. Roasting the pumpkin first is what gives the dish that extra depth and sweetness. It genuinely makes a big difference.
  • Add a swirl of coconut cream to serve: We love finishing the bowls with a drizzle of coconut cream and a handful of fresh coriander. It makes it look dead impressive and tastes even better.

Why This Works

The real magic here is roasting the pumpkin first with cinnamon before it ever goes near the dal. It caramelises and gets all soft and sweet, which adds a completely different layer of flavour to the whole dish. That contrast between the earthy lentils and the spiced, tender pumpkin is what makes this one feel really special rather than just another dal.