Pumpkin Dhal with Mixed Rice
A wintery meal that will warm you from the inside out. Could use any rice alongside dhal.
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 30mins, 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 25mins 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.
50 grams butter
Salt and pepper
For the Dhal:
1 Red onion, peeled and finely chopped
2 Garlic cloves, peeled and finely sliced
300grams split red lentils
1 thumb of Ginger, peeled and sliced into matchsticks about 3cm long
1 Farro cinnamon quill
2 teaspoons Farro cumin seeds
10grams Farro ground coriander
10grams Farro ground turmeric
10grams Farro Garam Masala
10grams Farro curry leaves, leaves picked and stalks removed
300 grams Pumpkin, peeled and chopped into even pieces (3cm by 3cm)
For the Rice:
200grams triple blend rice
1 teaspoon Farro Cumin seeds
300grams coconut thread
10grams coriander, roughly picked