Pumpkin Tomato Dhal

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

Ingredients

• 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

Method

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.