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Red Lentil and Pumpkin Dhal

by Lucy (follow)
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Dhal is a lentil based staple dish originating from the Indian subcontinent. It is delicious and nourishing and easy to prepare. I have mainly used pumpkin for this recipe because we are growing them at the moment, however you could use any other root vegetables which you have handy. Serve this dish with rice, raita, chutney, pappadams and another curry to accompany it, if you wish.

Red Lentil and Pumpkin Dhal
Red Lentil and Pumpkin Dhal

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Makes: 4 servings

1 cup red Lentils
500 grams pumpkin
3 small potatoes
1 carrot
1 tablespoon olive oil (or ghee)
1 tablespoon grated ginger
1 finely chopped red chilli
2 teaspoons curry powder
1 teaspoon cumin powder
1 teaspoon coriander seeds
1 onion
3 cloves garlic
8 cups vegetable stock

Red Lentil and Pumpkin Dhal
Ingredients for Dhal


Finely chop the garlic and onion and fry them in olive oil.

Add the finely chopped red chilli, grated ginger, curry powder, cumin powder and coriander seeds, and heat them so that the spicy flavors release into the dish.

Red Lentil and Pumpkin Dhal
Diced pumpkins

Add the vegetables - diced pumpkin, potatoes, and carrot and sweat them until they are a little softened.

Add the vegetable stock and simmer for 40 minutes, stirring until the lentils dissolve and thicken the sauce.

Serve with freshly cooked rice, mango chutney (see my recipeyum), raita and pappadams or maybe with another complementary curry.

Red Lentil and Pumpkin Dhal
Dhal ready to serve with rice

I like this Recipe - 9
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