Lentil and pumpkin dahl
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|1 cup||Red lentils|
|2 cm||Root ginger|
|1 tsp||Ground tumeric|
- Place lentils in a bowl. Cover with water, leave for one hour and then drain.
- Heat oil in a large saucepan. Add crushed garlic, finely chopped chilli (with seeds removed), grated ginger, turmeric and cumin. Cook for 1 minute, stirring constantly.
- Add pumpkin chopped into 2cm pieces and lentils and stir well.
- Pour in 3 cups of water and salt. Bring to the boil and then cover and simmer over a low heat for 45 minutes or until pumpkin and lentils are soft. 5. Serve with poppadoms and chutney.