For those of you that have never tried dal before your in for a real treat. It’s an Indian soup made by simmering lentils in a spicy broth until deliciously thick and tender.
Dal was my go-to meal when I first moved to Australia. It’s cheap and easy to make and the spices give it so much flavour you won’t feel like you’re missing out on anything. Back then I use to make a big bowl of plain dal and serve it over brown rice with some pita bread. Now I make a more decadent version stirring through cherry tomatoes and spinach once it’s cooked then top it with shredded apple and toasted coconut. I love using the small red lentils for this dish because they cook quickly but you can really use any lentils you like. The pumpkin adds a deep sweetness and orange colour to the dish plus you get an extra veggie kick. This is a perfect meal by its self or you can serve it on the side of other curries as part of a feast.
Serves – 4-6 Prep – 10 min Cook – 20 min Difficulty – EASY
2 cups of lentils
2 cloves of garlic
1 small knob of ginger
1 teaspoon each garam masala/ turmeric/ mustard seeds/ chilli
1 bunch of coriander ( stems + leaves )
1 cup of grated pumpkin
1 Tablespoon of coconut oil
1L vegetable stock
250 ml coconut milk
salt + pepper
1cup of spinach
1/2 punnet of cherry tomatoes
1 grated apple
toasted coconut chips
Dice your onions, garlic and coriander stems add to a large pot with the coconut oil. Sauté on a medium heat until starting to brown.
Grate your ginger and add to the pot along with your spices. Cook for another 2 minutes until the spices are fragrant.
Add your lentils and pumpkin stir to coat everything in the spices.
Cover with the vegetable stock and 200ml of coconut milk. Turn the heat down a little and simmer the lentils until tender. Occasionally stir the lentils to avoid having them stick to the pot.
1/4 the cherry tomatoes and stir through the dal along with the spinach.
serve with brown rice and top with the remaining coconut, milk grated apple, toasted coconut chips and a squeeze of lime.