Pumpkin Tomato Dhal

10:00 am on 17 September 2020
Pumpkin Tomato Dhal

Pumpkin Tomato Dhal Photo: Marmalade Delicatessan and Catering \ James Hutton


  • Vegetable oil x 2 tbsp
  • Onion x 1 large- fine chop
  • Garlic x 4 cloves - fine chop
  • Pumpkin x ½ - 15mm cube approx.
  • Turmeric, cumin, coriander, garam masala x 2 heaped teaspoons (each)
  • Cinnamon x ¾ tsp
  • Cayenne x ¾ tsp
  • Ginger x ½ tsp
  • Brown sugar x 1 tbsp
  • Chopped tomatoes x 3 small cans
  • Tomato passata x 400ml
  • Vegetable stock x 2 1/2 litres ( approx.)
  • Red lentils x 4 cups ( approx.)
  • Coconut cream x 1 small can
  • Fresh coriander x 1 cup chopped
  • Salt and pepper to taste


Heat oil & saute onion, garlic, pumpkin, spices and sugar over medium heat for 5 minutes.
Add tomatoes, passata and stock and bring to the boil.
Add lentils and cook approximately 30 mins until cooked.
Mash the soup with a potato masher which helps thicken the soup. If too thick then let down with more passata/stock. If too thin then add more lentils and cook further.
Add coconut cream, fresh coriander and season to taste.

I prefer a thick dhal which is great accompanied by roti.
Garnish with toasted thread coconut, pumpkin and sunflower seeds plus fresh coriander.

Makes approx. 4 litres or 8 serves.

From Afternoons with Jesse Mulligan

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