in India

Vegan pumpkin and lentil dal

updated

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Ingredients for 4 servings:

  • 2 pieces of ginger
  • 3 cloves garlic
  • 1 tbsp oil for frying
  • 200 g lentils
  • 1 kg Hokkaido pumpkin(s)
  • 2 tbsp tomato paste
  • 1 tbsp cumin
  • 1 tbsp curry
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Indian stew

Peel and grate the ginger. Chop the garlic into small pieces. Briefly fry both. Bring 500 ml of water to a boil in a large pot. Add the ginger, garlic, and lentils to the water and simmer for 10 minutes. Cut the pumpkin into pieces and add it to the lentils along with the spices, tomato paste, salt, and pepper. Simmer for about 30 minutes. If you cook with the lid on, the dal will have about the right consistency. If you don’t cover it, you may need to add a little water. If you like, you can add coconut milk to make it even creamier. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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