Pumpkin Dhal with Mixed Rice
A warming wintery meal that's ultra comforting and full of nourishment. Use any rice you like or have on hand alongside the dhal.
Ingredients
50g butter
Salt and pepper
For the Dhal:
1 Red onion, peeled and finely chopped
2 Garlic cloves, peeled and finely sliced
300g split red lentils
1 thumb of Ginger, peeled and sliced into matchsticks about 3cm long
1 Farro cinnamon quill
2 tsp Farro cumin seeds
10g Farro ground coriander
10g Farro ground turmeric
10g Farro Garam Masala
10g Farro curry leaves, leaves picked and stalks removed
300g Pumpkin, peeled and chopped into even pieces (3cm by 3cm)
For the Rice:
200g triple blend rice
1 tsp Farro Cumin seeds
300g coconut thread
10g coriander, roughly picked
Method
In a heavy based pot melt the butter and add the onion and garlic. Cook till softened (2 - 3mins) over a medium heat
Add the lentils and mix well, coating with the butter. Add the ginger, spices, curry leaves, pumpkin, 1 litre of water and mix well
Leave uncovered to cook on a medium heat for 30 mins, stirring occasionally and adding water as needed to stop it drying out and catching
While the Dhal is cooking, prepare the rice. In a saucepan, wash the rice and cover it with 2cm of cold water. Add the cumin seeds and stir well. Place on a high heat and bring to the boil, covered
Reduce the heat to low and cook for 25 mins covered. Remove the lid and drop in 2 teaspoons of butter, stirring it in as it melts then tip the rice out onto a serving bowl or plate
Taste the Dhal and adjust the seasoning. Remove the cinnamon quill
Place in a large sweeping bowl and top with the coconut and fresh coriander leaves. Serve with the buttered rice