Pumpkin Dahl Recipes
PUMPKIN DAHL
Make and share this Pumpkin Dahl recipe from Food.com.
Provided by Gingernut
Categories Curries
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- 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.
- Add another tablespoon of the ghee, and working in batches, cook silverbeet until wilted and tender. Remove from pan and add to reserved pumpkin.
- In the same pan, heat remaining ghee; add onions, garlic and ginger; cook until starting to soften and fragrant.
- 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.
- 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'.
- 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.
- Serve hot with basmati rice, chutney and cucumber salad.
Nutrition Facts : Calories 474.4, Fat 18.7, SaturatedFat 8.2, Cholesterol 29.7, Sodium 18.6, Carbohydrate 58.6, Fiber 11, Sugar 3.6, Protein 22.5
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