MOREISH MAIN
DHAL WITH GRIDDLED
PUMPKIN WEDGES
Easy to make in advance, this is a deliciously spicy and comforting dish, the pumpkin wedges adding a seasonal touch as well as contrasting colour and sweetness.
SERVES 4
2 tbsp sunflower oil
2 garlic cloves, crushed
2.5cm piece of fresh root ginger, peeled and diced
1 red chilli, diced
1 tsp black mustard seeds
1 tsp ground turmeric
1 tsp garam masala
250g red lentils (dry weight)
480ml hot vegetable stock
400ml coconut milk
4 ripe tomatoes, roughly chopped 400g pumpkin, peeled, deseeded and cut into thin wedges
100g baby spinach
Juice of 1 lime
Sea salt and freshly ground black pepper Naan bread or chapatis, to serve
For the tarka topping:
2 tbsp sunflower oil
1 large red onion, thinly sliced 1 tsp cumin seeds
1 red chilli
8 fresh curry leaves, shredded
1. Heat 1 tbsp of the oil in a large pan over a low heat. Add the garlic, ginger and chilli and cook for 2 minutes. Stir in the mustard seeds and ground spices; when the seeds start to pop, add the lentils, stock and coconut milk. Bring it to the boil, then reduce the heat again and simmer gently for 15 minutes.
2. Stir in the tomatoes and simmer for 15 minutes, or until the dhal is thick and creamy. If it’s too liquid, simmer for another 5 to 10 minutes; if it’s too thick, add more stock. Check the seasoning.
3. Meanwhile, make the tarka topping. Heat the oil in a frying pan over a low heat and cook the onion, stirring occasionally, for 12 to 15 minutes, or until it starts to caramelise and brown. Add the cumin seeds, chilli and curry leaves and cook for 2 minutes. Season.
4. When the dhal is nearly ready, brush the pumpkin wedges with the remaining oil and cook in a large griddle pan set over a medium to high heat for 5 minutes on each side, or until tender and slightly charred.
5. Stir the spinach and lime juice into the dhal to wilt the spinach. Divide between 4 shallow bowls and top with the tarka mixture and griddled pumpkin wedges. Serve with warm naan or chapatis.