Dal is a wonderfully warming, comforting and satisfying traditional Indian dish that makes a great main vegetarian meal or side dish to pan-cooked or grilled lamb, chicken or fish.
Here red lentils are teamed with pumpkin and spices for a simple, easy and aromatic dish that is affordable with leftovers being great for lunch the next day.
Spiced Pumpkin Dal
1 small onion, diced
2 tbsp grated ginger
2 garlic cloves, finely chopped
1 tsp cumin seeds
1 tsp yellow mustard seeds
¼ teaspoon ground turmeric
about 10 fresh, frozen or dried curry leaves
smoked chipotle flake
1 cup red lentils, rinsed under cold running water
500g peeled, diced pumpkin
3 cups vegetable stock
a good handful of fresh coriander, chopped
1 Place onion and a splash of oil in a saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.
2 Add ginger, garlic, cumin and mustard seeds, turmeric, curry leaves and a pinch chipotle flake or to taste and cook, stirring, for 1 minute or until fragrant.
3 Add lentils and pumpkin and mix well to combine. Pour in stock, cover and cook, stirring occasionally, and adding water, if
necessary for 25-30 minutes or until lentils and pumpkin are tender. Season to taste with a good grind of salt. Stir most of the coriander into the dal reserving a little for scattering.
Where did the ingredients for this dish come from:
Onion, pumpkin, garlic: Krismaw Gardens – Hastings; Coriander: JJ Organics – Napier; Smoked Chipotle Flake: Orcona Chillis ‘n
Peppers – Hastings; From the freezer: curry leaves; Store Cupboard Ingredients: vegetable oil, ginger, cumin seeds, mustard seeds, salt, vegetable stock.
Happy cooking and eating.
Recipe by Rachel Blackmore
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