Red Lentil, Pumpkin & Coconut Dahl
One of the simplest curries to make, this dahl 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 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 water or vegetable stock
Coconut yoghurt, lime & fresh coriander to serve
1 tsp sesame 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 chillie or 1 tsp chilli flakes
1 tsp ground coriander seeds
1 tsp ground cumin seeds
1 tsp garam masala
Soak red lentils in filtered water for approx. 1 hour.
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 caramelize.
Add spices, salt & pepper and cook, stirring constantly for 1-2 minutes or until aromatic.
Add lentils, pumpkin, coconut milk & water and bring to gentle boil
Put clay pot in preheated oven (180-190 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.
Stir in juice of 1 lime.
Serve in bowls topped with coconut yoghurt and chopped fresh coriander.