This recipe is taken from Healthy Comfort Dishes.
There is nothing more delicious or comforting to me than a big, fragrant bowl of dhal on a wintery day. This one, made with seasonal pumpkin, gently spiced with some health-boosting turmeric, is topped with delicious caramelized onion slices, and it is a particular favourite of mine. I hope you love it as much as I do!
You’ll need (serves 4-6)
- 250 red lentils
- 1 small pumpkin (400-600g), peeled and diced (you could use squash as an alternative)
- thumb sized piece ginger (20g), peeled and grated
- 3 garlic cloves, crushed
- 1 small hot green chili, whole
- 1 tsp turmeric
- 1 tsp salt
- juice of 1 lemon
- 1 tbsp ghee or coconut oil
- 1.5 tsp mustard seeds
- 1 tsp cumin seeds
- ½ tsp turmeric
- 2 red onions, peeled and finely sliced
- ½ tsp salt
- large bunch of coriander, (50g), including stalks, all finely chopped
- Wash the lentils in a colander until the water runs clear, then place into a large saucepan with the diced pumpkin. Cover with 1.8L of water, or enough to cover the lentils plus an extra 6cm.
- Bring to the boil, skimming off any scum from the top. Lower the heat, then add the ginger, garlic, whole chili, turmeric and salt, simmer for 25-30 minutes, until the pumpkin is breaking up and the lentils are soft.
- Whilst the dhal is cooking, heat the ghee or coconut oil in a heavy bottom frying pan. Add the mustard and cumin seeds, cooking for a minute or so, until they begin to pop. Add the turmeric, onion slices and salt, turn down the heat, and gently cook the onions for 12-15 minutes, until they are dark and caramelized. Removed from the heat.
- Once your dhal mix is cooked, find and remove the whole chili. Add the lemon juice.
- If it is looking a bit too thick for your liking, add a splash more water. Taste for seasoning. I sometimes also give it a quick whisk to get it really creamy.
- To serve, stir most of the caramelized onions and chopped coriander through the dhal, saving a little back to garnish the top with. Enjoy!