This pumpkin dal recipe is wonderfully seasonal, it’s perfect for cold autumn nights served alongside pillowy rice, a dollop of yogurt and a sprinkle of coriander. You can easily swap the pumpkin for butternut squash just increase the cooking time if needed. Enjoy!
3 tbsp rapeseed or sunflower oil
1 large onion, finely chopped
500g sweet pumpkin or butternut squash, peeled and deseeded and cut into 2.5cm chunks
150g tomatoes, chopped
3 cloves garlic, crushed
2 tsp dried chilli flakes
3cm piece ginger, peeled and grated
2 tsp ground cumin
½ tsp ground turmeric
225g red lentils
750ml vegetable stock
3 tbsp chopped coriander
- Heat half the oil in a heavy-bottomed pan and fry the onion until it is golden brown. Meanwhile heat the rest of the oil in a frying-pan and sauté the pumpkin pieces until they are golden all over.
- Add the tomatoes to the onion and cook for a further four minutes, then add the garlic and spices and cook for two minutes, stirring a little.
- Now add the lentils and pumpkin to the onions and pour on the stock. Season – this needs plenty of salt – and bring to the boil.
- Turn down the heat and cook for 15 minutes, until the lentils have collapsed and the pumpkin is tender. The mixture should be thick. Check the seasoning.
- Serve with rice, plain yogurt and the coriander.
Click here for an autumnal comforting pumpkin soup
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Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.