Tag Archives: lentils

Spiced Pumpkin Dal

Spiced Pumpkin Dal

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

Serves 4

1 small onion, diced
vegetable oil
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
sea salt
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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Other lentil dishes you might like to try:

Spiced Lentils with Spinach

Spiced Lentils with Spinach

Spicy Winter Vegetables & Lentils

Spicy Winter Vegetables & Lentils

Spicy Lentils & Mince Lettuce Wraps

Spicy Lentils & Mince Lettuce Wraps

 

Roast Pumpkin & Chickpea Curry

Roast Pumpkin & Chickpea CurryRoasted pumpkin wedges topped with a fragrant lentil and chickpea curry makes a warming and satisfying vegetable packed winter bowl meal.

Roast Pumpkin & Chickpea Curry

Serves 4

1kg pumpkin, seeds removed, cut into thin wedges
vegetable oil
1 onion, sliced
2 cloves garlic, finely chopped
1 tsp ground coriander
1 tsp cumin
1 tsp turmeric
¼-½ tsp chilli powder, or to taste
1 cup red lentils
400g can diced tomatoes
3 cups vegetable stock
400g can chickpeas, rinsed and drained
1 bunch spinach, leaves shredded
natural yogurt, to serve
a good handful of fresh coriander, roughly chopped

1              Preheat oven to 200°C. Place pumpkin on a baking tray, brush with oil, season with a grind of salt and roast for 25-30 minutes or until pumpkin is cooked.

2              Place onion and a good splash of oil in a saucepan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onions are soft and translucent. Add garlic, ground
coriander, cumin, turmeric and chilli powder and cook, stirring, for 30 seconds or until fragrant.

3              Add lentils and stir to coat. Add tomatoes and stock, cover, bring to simmering and simmer for 20-25 minutes or until lentils are cooked and sauce thickens. Add chickpeas and spinach, cover and cook until spinach wilts and chickpeas are heated through. To serve, spoon chickpea curry over roasted pumpkin wedges, drizzle with
yoghurt and scatter with coriander.

So tell me, what is your favourite winter vegetable meal?

Where did the ingredients for this dish come from:
Onion, garlic, pumpkin, spinach: Krismaw Gardens – Hastings; Chilli powder – Spitfire: Orcona Chillis ‘n Peppers – Hastings;
Coriander: The Chef’s Garden @ Epicurean – Hastings; YoghurtOrigin Earth – Havelock North; Store Cupboard Ingredients:
vegetable oil, salt, ground coriander, cumin, turmeric, lentils,
tomatoes, stock, chickpeas.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using chickpeas you might like to try:

Spicy Moroccan Chickpeas

Spicy Moroccan Chickpeas

Braised Lamb & Chickpeas with Preserved Lemon

Braised Lamb & Chickpeas with Preserved Lemon

Marinated Chickpea Hummus with Lemon

Marinated Chickpea Hummus with Lemon

 

Spicy Winter Vegetables & Lentils

Spicy Winter Vegs & Lentils 003aThis big pot of spicy winter deliciousness and goodness is sure to satisfy even the hungriest at your dinner table.

Using seasonal vegetables and lentils this is one of the heartiest and most economic dishes you will ever make – with all the vegetables purchased either at the Hawke’s Bay Farmers’ Market or our local fruit and veg shop, Fresh Pic in Clive, my big potful cost less than $10.

I love coriander and the citrusy flavour and lift it gives to this dish, but if you are not fan, use fresh parsley instead.

Spicy Winter Vegetables & Lentils

Serve as a meatless main accompanied by a salad of mixed leaves and crusty bread or as a side to sausages or chops.

You could use a couple of tablespoons of curry powder or your favourite curry paste instead of the spices.

Serves 4-6

2 tbsp vegetable oil
2 thin leeks, thinly sliced
1 medium bulb fennel, sliced
2 garlic cloves, finely chopped
1 tbsp grated fresh ginger
2 tsp ground coriander
1 tsp ground cumin
1 tsp Orcona Sweet Smoked Paprika
½ tsp turmeric
good pinch dried red chilli flakes, or to taste (optional)
1kg potatoes, cut into chunks – I don’t bother to peel, just scrub, but peel if you want
2 medium (about 150g each)carrots, cut into 1cm thick slices
2 medium (about 150g each) parsnips, cut into 1cm thick slices
½ cup red lentils
4 cups vegetable stock
1 bunch coriander, roughly chopped
salt and freshly ground black pepper|
natural yogurt, to serve

1              Place oil, leeks, fennel and garlic in a heavy-based saucepan over a medium-low heat. Cover and cook, stirring occasionally, for 8-10 minutes or until vegetables are soft and translucent.

2              Add ginger, ground coriander, cumin, paprika, turmeric and chilli flakes, if using, and cook, stirring, for 2 minutes or until
fragrant.

3              Add potatoes, carrots, parsnips and lentils and mix to
combine.

4              Increase heat, add stock, cover and bring to the boil. Reduce heat and simmer, stirring occasionally, for 25-30 minutes or until vegetables and lentils are tender and a thick sauce has formed.

5              Just prior to serving, stir most of the coriander into the stew, reserving some for garnishing, and season to taste with salt and black pepper. To serve, ladle into bowls, top with a dollop of yogurt and scatter with remaining coriander.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other lentil recipes you might like to try:

Spiced Lentils with Spinach

Spiced Lentils with Spinach

Spicy Lentils & Mince Lettuce Wraps

Spicy Lentils & Mince Lettuce Wraps

 

Spiced Lentils with Spinach

Spiced Lentils & Spinach 008aWhile not the prettiest dish you will ever make this is certainly one of the tastiest.

Using fast cooking red lentils – they cook in 10-15 minutes – this recipe is loosely based on the Southern Indian stew of spicy lentils and vegetables – sambar. It illustrates well how lentils that have
little flavour of their own take on the flavours of the ingredients they are cooked with.

It is a warm rather than a fiery hot dish, however the heat of the dish can be adjusted depending on the quantity of chilli flakes used – they can be omitted, if you wish.

Also known as massor dal, maser dal, mussor dal, masur dal and pink lentil, red lentils have a mild earthy flavour with a soft texture and vary in colour from a deep orange to salmon red turning golden and mushy when cooked.

Dried beans, peas and lentils, collectively known as pulses, have been part of man’s staple diet since ancient times and are still an
important food for vegetarians and meat-eaters.

They are low in fat and rich in protein, carbohydrates and fibre, as well as being a rich source of B-complex vitamins and are the best vegetable source of folic acid, in addition they provide iron, calcium and phosphorous.  They are also a good source of phytoestrogens which are believed to be beneficial in protecting against
osteoporosis and reducing the risk of certain cancers.

In addition they are economic and adding pulses to meat dishes such as casseroles and stews is a great way to add nutrition and extend the dish.

Spiced Lentils with Spinach

Serve this dish when you are feeding a group with mixed dietary
requirements – it makes a great side dish to grilled meat but is equally suitable as the main dish for vegetarians. In addition it is gluten-, dairy-, egg- and nut-free.

Serves 6 as side dish or 4 as a main meal

1 cup red lentils
2 tbsp vegetable oil
1 medium (about 150g) red onion, chopped
2 cloves garlic, finely chopped
1 tbsp grated fresh ginger
1 tsp ground cumin
1 tsp garam masala
½ tsp ground coriander
½ teaspoon turmeric
4 dried curry leaves
pinch dried red chilli flakes
440g can diced tomatoes
1 bunch spinach, leaves chopped
salt and freshly ground black pepper
coriander leaves, to garnish (optional)

1              Wash lentils under cold running water, drain and place in a large saucepan. Pour over water to cover by about 1cm. Place over a high heat, bring to the boil, then reduce heat and simmer for 10-15 minutes or until lentils are cooked. Most of the liquid should be
absorbed.
2              Meanwhile, place oil and onion in a frying pan over a medium heat, cover and cook, stirring occasionally, for 10 minutes or until onion softens and is translucent.
3              Add garlic, ginger, cumin, garam masala, coriander, turmeric, curry leaves and chilli flakes and cook, stirring, for 2-3 minutes or until fragrant.
4              Stir onion mixture and tomatoes into lentil mixture, bring to simmering and simmer, stirring occasionally, for a further 10-15 minutes or until mixture reduces and thickens.
5              Stir in spinach and cook, stirring frequently, for 5 minutes longer or until spinach wilts. Season to taste with salt and pepper. Serve scattered with coriander leaves, if desired.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

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