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Red Lentil, Pumpkin & Coconut Dahl

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One of the simplest curries to make, this dahl is a one pot wonder, and really delicious when slow cooked in a clay pot. Full of flavour and healing herbs this aromatic dish is a staple in winter to ward off colds & flus.  

RECIPE

GF | DF | VEGAN |

We use all organically grown ingredients

INGREDIENTS (serves 4 people)

  • 1 bay leaf, crushed

  • ½ tsp black pepper

  • 1 tsp salt

  • 2 cups dry red lentils, soaked for an hour prior to using

  • 500g (1/4 med) pumpkin, diced

  • 400ml coconut milk

  • 1 cup water or vegetable stock

  • Coconut yoghurt, lime & fresh coriander to serve

  • 1 tsp sesame or coconut oil

  • 1 medium brown onion sliced

  • 1 tbsp grated ginger

  • ½ tbsp grated turmeric

  • 2-4  cloves fresh garlic , finely chopped

  • 1 small red chillie or 1 tsp chilli flakes

  • 1 tsp ground coriander seeds 

  • 1 tsp ground cumin seeds

  • 1 tsp garam masala

  • 1 bay leaf, crushed

  • ½ tsp black pepper

  • 1 tsp salt

  • 2 cups dry red lentils, soaked for an hour prior to using

  • 500g (1/4 med) pumpkin, diced

  • 400ml coconut milk

  • 1 cup water or vegetable stock

  • Coconut yoghurt, lime & fresh coriander to serve

 

TO MAKE
  1. Soak red lentils in filtered water for approx. 1 hour.

  2. Heat oil slowly in a clay pot or large pan, add onion, ginger, garlic, turmeric & chilli and sweat over low-medium heat for 5 minutes, stirring occasionally, or until onion is soft and starting to caramelize.

  3. Add spices, salt & pepper and cook, stirring constantly for 1-2 minutes or until aromatic.

  4. Add lentils, pumpkin, coconut milk & water and bring to gentle boil

  5. Put clay pot in preheated oven (180-190 oC) and allow to cook for around 45 mins – 1 hour.   If using pan, simmer covered on stove top for 20 – 30 minutes until lentils are soft & mixture is thick. 

  6. Stir in juice of 1 lime.

  1. Serve in bowls topped with coconut yoghurt and chopped fresh coriander. 

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