RED LENTIL DHAL WITH FRIED EGG & PUMPKIN NAAN
PREP + COOK TIME 1 hour 15 mins + standing SERVES 4
DF v LS
800g pumpkin, peeled, cut into 2cm chunks 2 tablespoons olive oil 2 teaspoons cumin seeds 1 teaspoon coriander seeds 1 red onion, finely chopped 1 carrot, finely chopped 1 bunch coriander, leaves picked, stems chopped 4cm piece fresh ginger, finely grated 2 cloves garlic, crushed 2 teaspoons yellow mustard seeds 1 teaspoon ground turmeric ¾ cup red lentils, rinsed 2 cups vegetable stock 2 cups water 1 cinnamon stick 4 eggs toasted coconut, chilli flakes and lime wedges, to serve
1½ sachets instant yeast 2 teaspoons brown sugar 1 cup reserved pumpkin purée 2 cups plain flour 1 teaspoon sea salt flakes ½ cup warm water ½ cup coriander leaves, coarsely chopped 2 tablespoons olive oil
1 Preheat oven to 180°C. Line an oven tray with baking paper.
2 Toss pumpkin with half the oil on tray. Roast for 30 minutes or until tender. Cool, then process until smooth. Reserve 1 cup of pumpkin purée for the Pumpkin naan and 1 cup for the dhal. 3 Make Pumpkin naan (see right). 4 Meanwhile, toast cumin and coriander seeds in a large frying pan for 1 minute or until fragrant. Transfer to a mortar and pestle; pound until ground.
5 Heat remaining oil in same pan; 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.
6 Add lentils, stock, the water, pumpkin purée reserved for dhal, and cinnamon stick; bring to the boil. Reduce heat; simmer, partially covered, for 30 minutes.
7 Stir lentil mixture. Make four indents in it; crack eggs into indents; cook, covered, for 10 minutes or until eggs set.
8 Serve dhal sprinkled with toasted coconut and chilli flakes, with Pumpkin naan, coriander leaves and lime wedges.
1 Combine yeast, sugar, reserved pumpkin purée, flour and a pinch of the salt flakes in a medium bowl. Stir in water 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 around 30 minutes or until doubled in size.
2 Transfer dough to a floured surface; knead in coriander. Divide dough into 4 pieces; roll each into an oval, 3mm thick. Sprinkle with remaining salt flakes. Brush 1 teaspoon of oil on each side of naan. Cook, in batches, on a heated grill plate over high heat for 2 minutes each side, or until puffed and golden.
PER SERVE Energy 697kcal, 2918kj • Protein 29g • Total Fat 21.3g • Saturated Fat 3.6g • Carbohydrate 89g • Fibre 13.3g • Sodium 1104mg