Pumpkin Dahl

This recipe is one that my girls love.  Personally, I prefer a red dahl without the pumpkin but I think it is the sweetness of the pumpkin that makes the girls request this dish.  If I'm cooking this for adults I add a little more salt to balance the sweetness of the pumpkin.

What you will need:

• 1 cup red lentils, rinsed and drained
• 1 medium onion, finely diced
• 1 clove garlic, crushed
• 1 tsp finely grated ginger
• 1 tbsp ground coriander
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 1 cup diced ripe tomatoes (can substitute tinned tomatoes if necessary)
• 3 cups chicken or vegetable stock
• approx 2 cups pumpkin cut into large cubes
• salt to taste

What you need to do:

1.  Fry the onion over medium heat in a large pot until it begins to soften.

2.  Add the ginger and garlic and stir for a minute.  Add the dry spices and stir for about 30 seconds.

3.  Add the tomato and cook stirring until they begin to soften.

4.  Add the lentils and mix well before adding the stock.  Partly cover and simmer gently for about 15 minutes.

5.  Add the pumpkin and continue to cook for another 30 minutes, add a little more water if required.

6.  Add salt to taste.  Serve with basmati rice and garnish with fresh coriander or ground black pepper.  This dahl is particularly nice served with a side of Okra with Shallots.