Pumpkin Dhal with Mixed Rice

A wintery meal that will warm you from the inside out. Could use any rice alongside dhal.
15 minutes
40 minutes


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


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 asneeded 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 ofcold 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 ofbutter, 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 thebuttered rice