RED LENTIL DHAL WITH FRIED EGG & PUMPKIN NAAN

PREP + COOK TIME 1 HOUR 15 MINUTES (+ PROVING) SERVES 4

800g pumpkin, peeled, cut into

2cm chunks

2 tablespoons olive oil

2 teaspoons cumin seeds 1 teaspoon coriander seeds 1 medium red onion (170g),

chopped finely

1 medium carrot (120g),

chopped finely

1 bunch coriander (75g), leaves

picked, stems chopped

4cm piece fresh ginger (20g),

grated finely

2 cloves garlic, crushed 2 teaspoons yellow mustard seeds 1 teaspoon ground turmeric

¾ cup (150g) red lentils, rinsed 2 cups (500ml) vegetable stock 2 cups (500ml) water

1 cinnamon stick

4 eggs

PUMPKIN NAAN

2 teaspoons (7g) dried yeast

½ cup (125ml) warm water 2 teaspoons brown sugar

1 cup reserved pumpkin puree

(see step 2)

2 cups (300g) plain flour

1 teaspoon sea salt flakes

½ cup loosely packed fresh coriander

leaves, chopped coarsely 2 tablespoons olive oil

1 Preheat oven to 200°C/180°C fan. 2 Line an oven tray with baking paper. Toss pumpkin with half the oil on tray. Roast for 30 minutes or until tender; cool for 5 minutes. Process pumpkin until smooth. Reserve 1 cup of pumpkin puree for the naan and 1 cup for the dhal.

3 Make pumpkin naan. 4 Meanwhile, toast cumin and coriander seeds in a large frying pan over medium heat, shaking pan occasionally, for 1 minute or until fragrant. Transfer to a mortar and pestle; pound until ground.

5 Heat remaining oil in same pan over medium-high heat; cook onion and carrot, stirring, for 5 minutes or until soft. Add coriander stems, ginger, garlic, mustard seeds, turmeric and ground spices; cook, stirring, for 1 minute or until fragrant. Add lentils, stock, the water, pumpkin puree reserved for dhal and cinnamon stick; bring to the boil. Reduce heat to medium-low; simmer, partially covered, for 30 minutes.

6 Stir lentil mixture. Make four indents in mixture; crack eggs into indents; cook, covered, for 10 minutes or until eggs are set.

7 Serve dhal with pumpkin naan and coriander leaves.

PUMPKIN NAAN

Combine yeast, the water and sugar in a medium bowl. Stand for 5 minutes or until foamy. Stir pumpkin puree reserved for naan, flour and a pinch of the salt flakes into the yeast mixture until a dough forms. Knead dough on a lightly floured surface for 5 minutes or until smooth and elastic. Transfer to a greased bowl; cover with a clean tea towel. Stand in a warm place for 30 minutes or until doubled in size. Transfer dough to a floured surface; knead in coriander. Divide dough into four pieces; roll each piece into an oval, 3mm thick. Sprinkle with some remaining salt flakes. Brush 1 teaspoon of oil on each side of naan. Cook naan, in batches, on a heated grill plate over high heat for 2 minutes each side or until puffed and golden.

SERVING SUGGESTION

Sprinkle with toasted coconut and chilli flakes. Serve with lime cheeks.