Spicy pumpkin and lentil dahl recipe

A delicious recipe for spicy pumpkin dahl to help warm the coffers this winter.  

Serves 4 
Prep time: 15 mins 
Cook time: 45mins 
Difficulty: Easy

2 tbs olive oil
1 yellow onion roughly diced
2 green chillis roughly diced
4 cloves garlic
1 large paw ginger peeled and roughly diced
1 handful coriander stalks and leaves separated
½ cup water
2 tbs cumin seeds
6 dried curry leaves
2 tbs coriander seeds
1 tbs black pepper
1 kg butternut pumpkin cut into 2-3cm chunks
500gms red spilt lentils
2 tbs curry powder
2 lt salt reduced vegetable stock
4 tbs light greek yoghurt to serve
Toasted naan or garlic breads to serve (optional)
  1. In a blender add 1 tbs oil, onion, chilli, garlic, ginger, coriander stalks and water and blend into a smooth paste, set aside.
  2. In a mortar or spice grinder, add cumin, curry leaves, coriander seeds, pepper and grind into a powder.
  3. In a large heavy based pot on a medium to high heat, add remaining oil and sweat off pumpkin until slightly cooked on the outside, around 5 mins, stirring frequently as not to burn.
  4. Add lentils, blended mix, spice mix and curry powder and mix thoroughly.
  5. Add stock, bring to the boil then reduce to a gentle simmer for 20-30 mins, stirring frequently to avoid sticking.
  6. Break pumpkin pieces up with the back of a wooden spoon, season to taste if needed and serve into large bowls with a dollop of yoghurt, naan and remaining coriander leaves.
Back to top