(For step by step instructions see our video for Carrot Dahl.)
½ onion – small chop
2 cloves garlic – finely chopped
2 tsp curried blend
1/8 small pumpkin (about 200g) – coarsely grated
50g split red lentils
400 ml water
½ vegetable stock cube
naan bread, yoghurt
|Prepare vegetables as described.|
In a saucepan over a medium heat, sweat onion with a little cooking oil until soft & translucent (2 – 4 mins).
Add garlic and cook out for 1 minute before adding spices – stirring continuously to avoid too much smoke.
Add pumpkin, lentils, water & ½ a stock cube – simmer together over a low heat until pumpkin & lentils are tender (15 – 20 min), add more water if things start looking too dry – a dahl should be slightly loose.
Check for seasoning, adding more salt if required.
Serve with optional Greek yoghurt & naan breads.