Festive Pumpkin Dal with Coconut, Ginger and Lime
A creamy dal made from red lentils and Hokkaido pumpkin, enhanced with coconut, ginger and lime. With coriander and a fresh chili, it becomes a festive autumn dish for the Thanksgiving table.
By yumbelo · 2 servings · 35 minutes
Ingredients
- 150 g Red lentils
- 300 g Hokkaido pumpkin
- 1 pc Onion
- 2 pc Garlic cloves
- 1 pc Ginger, fresh
- 1 pc Green chili
- 1 tbsp Cooking oil
- 1 tsp Turmeric
- 1 tsp Cumin, ground
- 400 ml Water
- 200 ml Coconut milk
- 1 pc Lime
- 1 bunch Coriander, fresh
- Salt
Method
- Rinse the lentils in a sieve under cold water until the water runs clear. Finely dice the onion and garlic, peel and finely grate the ginger, and slice the chili into thin rings. Deseed the pumpkin and cut it into roughly 1 cm cubes.
- Heat the oil in a large pot over medium heat. Sweat the onion in it for 4 to 5 minutes until translucent, then add the garlic, ginger and half of the chili and fry for 1 minute more.
- Stir in the turmeric and cumin and toast briefly until fragrant. Add the lentils, pumpkin cubes and water, bring to a boil and reduce the heat to low.
- Simmer the dal uncovered for about 20 minutes, until the lentils have broken down and the pumpkin is soft. Stir occasionally and add a little water if needed.
- Stir in the coconut milk and heat through for 3 minutes. Season with salt. Squeeze the juice of the lime into the dal and gently mash it with a spoon until it reaches a creamy consistency.
- Finely chop the coriander. Divide the dal between two bowls, sprinkle with coriander and the remaining chili rings, and serve immediately.