Red Lentil, Pumpkin & Coconut Dhal

Posted by Lorna Macchia on

One of the simplest curries to make, this dhal is a one pot wonder, and really delicious when slow cooked in a clay pot. Full of flavour and healing herbs this aromatic dish is a staple in winter to ward off colds & flus.  

Red Lentil, Pumpkin & Coconut Dahl


We use all organically grown ingredients

INGREDIENTS (serves 4 people)

  • 1 tbs ghee or coconut oil
  • 1 medium brown onion sliced
  • 1 tbsp grated ginger
  • ½ tbsp grated turmeric
  • 2-4  cloves fresh garlic , finely chopped
  • 1 small red chilli or 1 tsp chilli flakes
  • 1 tsp ground coriander seeds
  • 1 tsp ground cumin seeds
  • 1 tsp garam masala
  • 1 bay leaf, crushed
  • ½ tsp black pepper
  • 1 tsp salt
  • 2 cups dry red lentils, soaked for an hour prior to using
  • 500g (1/4 med) pumpkin, diced
  • 400ml coconut milk
  • 1 cup vegetable stock
  • Coconut yoghurt, lime & fresh coriander to serve


  1. Soak red lentils in filtered water for approx. 1 hour.

  2. Heat oil slowly in a clay pot or large pan, add onion, ginger, garlic, turmeric & chilli and sweat over low-medium heat for 5 minutes, stirring occasionally, or until onion is soft and starting to caramelise.

  3. Add spices, salt & pepper and cook, stirring constantly for 1-2 minutes or until aromatic.

  4. Add lentils, pumpkin, coconut milk & water and bring to gentle boil.

  5. Put clay pot in preheated oven (180 oC) and allow to cook for around 45 mins – 1 hour. If using pan, simmer covered on stove top for 20 – 30 minutes until lentils are soft & mixture is thick. 

  6. Stir in juice of 1 lime.

  7. Serve in bowls topped with coconut yoghurt and chopped fresh coriander. 

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