Summer Pumpkin Dhal

  • 24 Apr - 30 Apr, 2021
  • Mag The Weekly
  • Cookery


· 8 wedges Jap pumpkin

· ¼ cup olive oil

· 4 cups vegetable stock

· 1 onion

· 2 garlic cloves

· 2 teaspoons ginger

· 2 teaspoons turmeric

· 2 cups red lentils

· 400 ml coconut milk

· 100 g snake beans

· 3 cukes

· Juice of 1 lime


Preheat the oven to 220°C. Grease a baking tray and line with baking paper. Add pumpkin and one tablespoon oil, and toss to coat. Roast until tender. Heat stock in a pan over high heat. Reduce heat to low. Meanwhile, heat the remaining oil in a deep fry pan. Add onion and cook, stirring, until soft. Add garlic, ginger, turmeric and lentils. Cook until combined. Add the stock and half the coconut milk. Simmer until lentils are just cooked. Meanwhile, blanch beans in a saucepan of boiling water until tender, then drain and refresh in iced water. Tie beans into knots. Toss beans, cukes and lime juice in a bowl. Divide dhal among serving bowls. Fold through remaining coconut milk. Press pumpkin into dhal, top with bean salad and serve scattered with green chillies, coconut, roasted cashews, nigella seeds and coriander.