Pumpkin Dahl

Name: Pumpkin Dahl
Ingredients: 1/3 cup ghee; 1/2 large butternut pumpkin, cut into 2cm cubes (about 1kg trimmed weight); 1 bunch silver beet, trimmed and roughly chopped; 2 brown onions, chopped finely; 1 tablespoon crushed garlic; 1 tablespoon grated ginger; 1 tablespoon ground cumin; 2 teaspoons ground coriander; 2 teaspoons garam masala; 1 teaspoon turmeric; 2 green chilies, sliced thickly at a long angle; 500 g red lentils, rinsed and drained; 5 cups water; 2 tablespoons vegetable oil; 1 teaspoon cumin seed; 1/2 teaspoon yellow mustard seeds; 1/2 teaspoon brown mustard seeds; 1/3 cup curry leaf; 2 vine-ripened tomatoes, diced; sea salt; fresh ground black pepper; 1 cup coriander leaves

22 ingredients

7 steps

Ingredients

1/3 cup ghee
1/2 large butternut pumpkin, cut into 2cm cubes (about 1kg trimmed weight)
1 bunch silver beet, trimmed and roughly chopped
2 brown onions, chopped finely
1 tablespoon crushed garlic
1 tablespoon grated ginger
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons garam masala
1 teaspoon turmeric
2 green chilies, sliced thickly at a long angle
500 g red lentils, rinsed and drained
5 cups water
2 tablespoons vegetable oil
1 teaspoon cumin seed
1/2 teaspoon yellow mustard seeds
1/2 teaspoon brown mustard seeds
1/3 cup curry leaf
2 vine-ripened tomatoes, diced
sea salt
fresh ground black pepper
1 cup coriander leaves

Directions

1

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.
2

Add another tablespoon of the ghee, and working in batches, cook silverbeet until wilted and tender. Remove from pan and add to reserved pumpkin.
3

In the same pan, heat remaining ghee; add onions, garlic and ginger; cook until starting to soften and fragrant.
4

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.
5

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'.
6

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.
7

Serve hot with basmati rice, chutney and cucumber salad.