Recipes

Pumpkin dal

This comforting autumnal dhal is full of heart-healthy ingredients. Fibre-rich lentils support digestion and cholesterol levels, while pumpkin adds potassium to help regulate blood pressure. With warming spices and anti-inflammatory turmeric, it’s a nourishing dish that’s perfect with rice, naan, or enjoyed on its own.

Method

1. First prepare all your vegetables. Start by finely dicing the onion and chopping the pumpkin into 2cm chunks. Dice the tomatoes, peel and crush the garlic and peel and grate the ginger.
2. Add 1 tbsp of the olive oil to a large, heavy-bottomed pan and put on a medium heat. Once hot, fry the onion until golden brown. Whilst the onion is cooking, add the other 1 tbsp of olive oil to a frying pan and cook the pumpkin over a medium heat, tossing frequently until the chunks are golden.
3. Once the onion is cooked, add the tomatoes and cook for a further 5 minutes before adding all the spices, garlic and ginger. Cook the mixture for 2 more minutes until the spices release their aroma.
4. Rinse the lentils in a sieve and add them to the onion mixture, along with the sautéed pumpkin.
5. Add the stock and bring to the boil, turn down the heat and simmer for about 20 minutes until the lentils and pumpkin are both tender.
6. Whilst everything is cooking, chop the coriander.
7. Serve the dal with your choice of side, topped with the fresh coriander.