Pumpkin Dahl Food
PUMPKIN DAHL
Make and share this Pumpkin Dahl recipe from Food.com.
Provided by Gingernut
Categories Curries
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- 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.
- Add another tablespoon of the ghee, and working in batches, cook silverbeet until wilted and tender. Remove from pan and add to reserved pumpkin.
- In the same pan, heat remaining ghee; add onions, garlic and ginger; cook until starting to soften and fragrant.
- 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.
- 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'.
- 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.
- Serve hot with basmati rice, chutney and cucumber salad.
Nutrition Facts : Calories 474.4, Fat 18.7, SaturatedFat 8.2, Cholesterol 29.7, Sodium 18.6, Carbohydrate 58.6, Fiber 11, Sugar 3.6, Protein 22.5
CURRIED RED LENTIL DAHL
When I first posted this recipe, I hadn't made it, I had posted it for a tag game, but encouraged by the positive reviews it has received, I made it this weekend, and took it as a gift for my friend, who loves hot curries and dahls. Its a little hot for my personal taste, but she loved it! Easy and quick to make, it comes from the Very Easy Vegetarian Cookbook, by Simon & Alison Holst
Provided by Karen Elizabeth
Categories Grains
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large pan.
- Cook onion and garlic, stirring frequently, until the onion has softened and is turning clear.
- Add bay leaf and spices and cook, stirring continuously, for 1 to 2 minutes longer.
- Tip in the lentils and the stock (made with the water and the stock powder), bring the mixture to the boil, then reduce the heat to a gentle simmer. Cover the pan with a lid whilst simmering, so that the liquid does not evaporate too quickly.
- Cook until the lentils are tender, about 25 - 30 minutes.
- Stir in the coriander and serve.
- Suggested accompaniments, steamed rice, naan bread, poppadoms.
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