PREP + COOK TIME 1 hour 15 mins + stand­ing SERVES 4

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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.

Pump­kin naan

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

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