Pumpkin dahl
portions
Ingredients
- 1 pcs Kuri squash
- 1 pcs Small potato
- 2 tbsp Red lentils
- 200 ml Coconut milk
- 1 pcs Yellow onion
- 1 pcs Garlic clove
- 1 tbsp Fresh ginger
- 1 pcs Chilli pepper
- 1 tsp Garam masala
- 1 tsp Coriander
- 1 tsp Cumin
- 1 tbsp Ghee
- 1 pcs Bay leaf
- 1 cups Water
- 1 tbsp Tomato paste
Method
- Roast the pumpkin on 200 deg. C. for 30 minutes
- Caramelise the onion in the ghee
- Briefly roast the dried spices in a hot pan
- Add the spices and diced potato to the onion, briefly saute for a minute before adding all the other ingredients
- Simmer for 15-20 minutes
- Add pepper and salt to taste
- Optional: add some frozen peas for the last 3 minutes
- Optional: Blitz with a stickblender for a smoother texture, but make sure to add some crunchy stuff afterwards to avoid the baby-food experience
- Serve with some croutons, pumpkin seeds, green onions, cilantro, garlic toast, whatever strikes your fancy.