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Roasted Pumpkin Dhal

I am trying to eat more protein and I think it’s good to eat more protein from sources other than meat. So I got inspired on the weekend to go down the lentil path. I’m not that keen on lentils, but lentils in the form of dhal takes them from bland to spicy and very tasty!

The idea for this dish came from watching the hilarious series from Jamie Oliver “Keep Cooking and Carry On”. Jamie made the series in lockdown last year and it’s hilarious as most of the episodes are Jamie cooking at home, filmed on an iPhone with his kids helping (or hindering) the process!

One dish from the show was an eggplant (aubergine) dhal. So I got motivated to make my own version of a tasty dhal dish.

The recipe is pretty easy as I’m using bought curry simmer sauce, so no need for extensive ingredients. It’s a one pot dish too, as you roast the vegetables and then cook the lentils in the one pot or dish. Roasting the veggies has the advantage of giving the dhal a nutty, caramelised flavour.

And my genius if slightly unconventional accompaniments of hard boiled eggs, yoghurt and chutney really make the dish!

Ingredients

Approximately 2 cups cut pumpkin – about half of a small pumpkin or butternut squash

2 onions

1 tablespoon vegetable oil

1 cup of any good curry simmer sauce or 3 tablespoons of curry paste*

250g any lentils (I used 200g red lentils with 50g split peas as that’s all I had)

1 litre boiling water

400g tin whole tomatoes – cherry tomatoes if you can get them

A handful of fresh cherry tomatoes

2 hard boiled eggs

Chilli flakes

2 tablespoons Greek yoghurt

1 tablespoon mango chutney

Basil leaves or any other herb

*Any sauce or paste is ok – Rogan Josh, Butter Chicken, Korma, Tikka Masala or Tandoori.

Method

Peel the pumpkin and chop into small chunks. Peel the onions and roughly chop. Put the pumpkin and onions into a heavy based pan. Make sure this pan can be used on the stove top and that it has a lid.

Preheat the oven to 180 degrees C.

Pour over the oil and the simmer sauce (or curry paste). Roughly mix everything together.

Put the pan into the oven lid off and roast for about 30 minutes, or until the pumpkin is soft and the onions are caramelised.

Remove from the oven. Take about half of the roast pumpkin and onions and put into another dish and cover with foil.

Stir the lentils and roast veggies into the boiling water. Add the tinned tomatoes.

Put the pan onto the stovetop on a medium heat. Add the lentils to the pan and the litre of boiling water. Note: if you used curry paste rather than simmer sauce you will need to add another 250 mls or so of water.

Turn the heat to low and simmer the mixture with the lid on, until the lentils are soft and the dhal has thickened, about an hour. It’s hard to say exact how long – you will know when the lentils are cooked and really soft. Add a bit more water if the dhal is too thick or it’s sticking to the pan.

Once the dhal is cooked, remove from the heat. Check the seasoning. If you want it hotter, you could add some chilli flakes or even a spoonful of curry taste.

Stir in the rest of the roasted pumpkin and onion that you put aside. Or you can just place them on top of the dhal without stirring them in.

Serve as is or you could add the extras I used – fresh cherry tomatoes, hard boiled eggs scattered with chilli flakes, some Greek yoghurt and mango chutney. Scatter the dhal with basil leaves or any other fresh herb you have on hand.

Spiced Red Lentil Dhal

I was reminded of this red lentil dhal dish I made a et while back, when my food photo exchange friend, a pretty decent cook himself, was talking about Indian dishes and his latest cooking exploits.

It’s a tasty veggie recipe that’s perfect for making sure you get your 5-a-day! And the spices make it delicious and flavourful.

This is a Vegan Sparkles recipes with my tweaks – the link to the original recipe is here.

It’s super easy to make, looks colourful and enticing, and is both vegetarian and vegan. And for us Antipodeans coming into summer, it’s a great dish to serve for an alfresco lunch. And if you’re in the Northern Hemisphere, it would make a hearty first course in an Indian style banquet.

Ingredients

1 tbsp vegetable oil

½  onion, finely chopped

1 cup sweet potato, chopped into cubes

1 tsp grated fresh ginger

2 tsp mustard seeds (black or yellow)

¾ tsp ground cayenne pepper

1½ tsp ground cumin

1½ tsp ground turmeric

1½ tsp garam masala

½ tsp ground coriander

1 clove garlic, chopped

1½ cups dried red lentils

4 cups vegetable stock

2 cups water

1 tsp honey

1 cup grated and pulped carrot

1 cup broccoli florets

1 cup cherry tomatoes, halved

1 cup baby spinach leaves

½ tsp nigella seeds

Method

Heat the oil in a large saucepan or frying pan over a medium heat. Add onion and sweet potato and fry gently until onion is soft. Add ginger, mustard seeds, cayenne pepper, cumin, turmeric, garam masala  coriander and garlic to the pan, and cook, while stirring, until mustard seeds begin to pop.

Add the lentils, stock and water and simmer for 10 minutes. Stir in the honey. Put the carrot pulp, broccoli  and cherry tomatoes into the dahl and simmer for another 15 minutes.

The dahl will be cooked and somewhat reduced. If it’s looks a little too dry, add more water, or if it’s too liquidey, reduce down a bit more.

Remove from the heat and carefully stir in the spinach leaves until they are just wilted. Scatter the nigella seeds just before serving over the dish. They will give an interesting black fleck to the dish!

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