Festive Pumpkin Dal with Cumin Butter and Pomegranate

A creamy red lentil dal with pumpkin that offers a spiced, vegetarian alternative alongside roast and sides at the Thanksgiving table. The cumin butter and pomegranate seeds added at the end provide aroma and freshness.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 250 g Red lentils
• 500 g Hokkaido pumpkin
• 1 pc Onion
• 3 pc Garlic cloves
• 20 g Ginger
• 2 pc Tomatoes
• 1 tsp Turmeric, ground
• 0.5 tsp Chili powder
• 1 tsp Cumin seeds
• 1 tsp Coriander seeds, ground
• 0.5 tsp Cardamom, ground
• 2 tbsp Cooking oil
• 200 ml Coconut milk
• 40 g Butter
• 50 g Pomegranate seeds
• 1 bunch Bunch of fresh coriander
• 1 pc Lime
• Salt to taste

Method

1. Rinse the lentils in a sieve under cold water until the water runs clear.
2. Finely dice the onion, mince the garlic and grate the ginger, and cut the tomatoes and pumpkin into small cubes.
3. Heat the cooking oil in a large pot and sweat the onion over medium heat for about 5 minutes until translucent.
4. Add the garlic, ginger, turmeric, chili powder, ground coriander and cardamom and toast for 1 minute while stirring.
5. Add the tomatoes and pumpkin, sauté briefly, then stir in the lentils and 700 ml water.
6. Bring everything to a boil, reduce the heat and simmer uncovered for about 20 minutes, until the lentils have broken down and the pumpkin is tender; add a little more water if needed.
7. Stir in the coconut milk and season the dal with salt and the juice of half a lime.
8. Melt the butter in a small pan, toast the cumin seeds in it for 1 to 2 minutes until fragrant, and pour the butter over the dal.
9. Sprinkle the dal with chopped fresh coriander and pomegranate seeds and serve immediately.