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)
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1 bay leaf, crushed
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½ tsp black pepper
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1 tsp salt
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2 cups dry red lentils, soaked for an hour prior to using
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500g (1/4 med) pumpkin, diced
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400ml coconut milk
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1 cup water or vegetable stock
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Coconut yoghurt, lime & fresh coriander to serve
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1 tsp sesame or coconut oil
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1 medium brown onion sliced
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1 tbsp grated ginger
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½ tbsp grated turmeric
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2-4 cloves fresh garlic , finely chopped
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1 small red chillie or 1 tsp chilli flakes
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1 tsp ground coriander seeds
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1 tsp ground cumin seeds
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1 tsp garam masala
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1 bay leaf, crushed
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½ tsp black pepper
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1 tsp salt
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2 cups dry red lentils, soaked for an hour prior to using
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500g (1/4 med) pumpkin, diced
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400ml coconut milk
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1 cup water or vegetable stock
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Coconut yoghurt, lime & fresh coriander to serve
TO MAKE
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Soak red lentils in filtered water for approx. 1 hour.
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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.
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Add spices, salt & pepper and cook, stirring constantly for 1-2 minutes or until aromatic.
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Add lentils, pumpkin, coconut milk & water and bring to gentle boil
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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.
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Stir in juice of 1 lime.
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Serve in bowls topped with coconut yoghurt and chopped fresh coriander.