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.
GF | DF | VEGAN |
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
TO MAKE
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Soak red lentils in filtered water for approx. 1 hour.
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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.
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Add spices, salt & pepper and cook, stirring constantly for 1-2 minutes or until aromatic.
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Add lentils, pumpkin, coconut milk & water and bring to gentle boil.
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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.
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Stir in juice of 1 lime.
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Serve in bowls topped with coconut yoghurt and chopped fresh coriander.
