Recipes>Pumpkin Recipes
Dhal with Griddled Pumpkin Wedges
by Heather Thomas from The Squash and Pumpkin Cookbook
Easy
This budget-friendly take on a dhal served with wedges of griddled pumpkin is perfect for autumn and just happens to be vegan.
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From the book
The Squash and Pumpkin Cookbook
Heather Thomas
The Squash and Pumpkin Cookbook
Healthy and creative ways with squash and pumpkin
Including midweek meals, one-pots, and sweet things
The perfect cookbook for the colder months
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Introduction
When you feel in need of comfort food, make this spicy dhal. It’s economical, healthy and delicious and never fails to warm you up. The griddled pumpkin adds a touch of contrasting colour and sweetness.
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Ingredients
| 2 tbsp | sunflower oil |
|---|---|
| 2 | garlic cloves, crushed |
| 2.5cm/1in piece of | fresh root ginger, peeled and diced |
| 1 | red chilli, diced |
| 1 tsp | black mustard seeds |
| 1 tsp | ground turmeric |
| 1 tsp | garam masala |
| 250g/9oz (1¼ cups) | red lentils (dry weight) |
| 480ml/16fl oz (2 cups) | hot vegetable stock (broth) |
| 400ml/14fl oz (scant 1¾ cups) | canned coconut milk |
| 4 | ripe tomatoes, roughly chopped |
| 400g/14oz | pumpkin, peeled, deseeded and cut into thin wedges |
| 100g/3½oz | baby spinach |
| juice of 1 lime | |
| sea salt and freshly ground black pepper | |
| naan bread or chapatis, to serve | |
| For the tarka topping: | |
| 2 tbsp | sunflower oil |
| 1 | large red onion, thinly sliced |
| 1 tsp | cumin seeds |
| 1 | red chilli, shredded |
| 8 | fresh curry leaves |
Method
1 Heat 1 tablespoon of the oil in a large saucepan set over a low to medium heat. Add the garlic, ginger and chilli and cook for 2 minutes. Stir in the mustard seeds and ground spices; when the seeds start to pop, add the lentils, stock and coconut milk. Increase the heat to bring to the boil, then reduce the heat and simmer gently for 15 minutes.
2 Stir in the tomatoes and simmer for 15 minutes, or until the dhal is thick and creamy. If it’s too liquid, simmer for another 5–10 minutes; if it’s too thick, add more stock. Check the seasoning.
3 Meanwhile, make the tarka topping. Heat the oil in a frying pan (skillet) set over a low heat and cook the onion, stirring occasionally, for 12–15 minutes, or until it starts to caramelise and turn golden brown. Add the cumin seeds, chilli and curry leaves and cook for a further 2 minutes. Season with salt and pepper.
4 When the dhal is nearly ready, brush the pumpkin wedges with the remaining oil and cook in a large griddle pan set over a medium to high heat for 5 minutes on each side, or until tender and slightly charred.
5 Stir the spinach and lime juice into the dhal to wilt the spinach. Divide between 4 shallow bowls and top with the tarka mixture and griddled pumpkin wedges. Serve with warm naan or chapatis.
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Ingredients
Method
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