Pumpkin Dahl

Name: Pumpkin Dahl
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 0.333 cup ghee; 0.5 large butternut pumpkin; 1 bunch silver beet; 2 brown onions; 1 tbsp crushed garlic; 1 tbsp grated ginger; 1 tbsp ground cumin; 2 tsp ground coriander; 2 tsp garam masala; 1 tsp turmeric; 2 green chilies; 500 g red lentils; 5 cup water; 2 tbsp vegetable oil; 1 tsp cumin seed; 0.5 tsp yellow mustard seeds; 0.5 tsp brown mustard seeds; 0.333 cup curry leaf; 2 vine-ripened tomatoes; sea salt; fresh ground black pepper; 1 cup coriander leaves

Lentils, butternut pumpkin and silver beet simmered on the stove and spiced with ginger and cumin for a South Asian dal. It comes to the table with basmati rice, chutney and cucumber salad.

1 hr 30 min · Serves 6 · Medium

Method

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Time: Prep 30 min · Cook 60 min · 90 min total
Difficulty: medium

1
Heat a large non-stick frying pan over a medium heat. Add half of the ghee and cook pumpkin in batches, tossing the pan often until pumpkin is well coloured and starting to soften; set aside.
2
Add another tablespoon of the ghee, and working in batches, cook silverbeet until wilted and tender. Remove from pan and add to reserved pumpkin.
3
In the same pan, heat remaining ghee; add onions, garlic and ginger; cook until starting to soften and fragrant.
4
Add spices, stirring until fragrant. Add chillies, lentils and water. Bring to the boil; reduce heat to a simmer; cook, covered, stirring occasionally until dahl is thick and soupy, about 40 minutes.
40 min
5
Just before dahl is ready, heat vegetable oil in a large frying pan. Add cumin, mustard seeds and curry leaves; cook until the mustard seeds 'pop'.
6
Return pumpkin and spinach, with tomatoes and tempered spice mixture to pan with dahl; stir to combine and heat through. Season to taste and stir in half of the coriander, reserving the remainder for garnish.
7
Serve hot with basmati rice, chutney and cucumber salad.