12 oz pumpkin flesh cut into 1cm (3/8″) dice
5 oz dahl or lentils, e.g mung dahl
2 oz dessicated coconut
1 small onion finely chopped
2 garlic cloves
½ tsp chilli powder
½ tsp cumin powder
½ tsp black mustard seeds
2 tsp vegetable
¼ tsp turmeric
1 Tspn oil


Heat 1 tspn oil in a pan. Add the turmeric, dahl and pumpkin. Mix, bring to the boil, cover and simmer very gently for 15 minutes until the pumpkin is tender.
Place the coconut, chilli, cumin, onion and garlic in a food processor and blend to a paste.
Add the paste to the pumpkin/dahl together with another 4oz of water. Season with salt. Cook on a low heat for 3-4 minutes.
Test the dahl. If still slightly firm add another 4 tbsp of water and continue to cook for another 4-5 minutes.
The mixture should be slightly mushy and both the pumpkin and dahl should be soft but hold their shape.
Prepare a tadka by heating 2 tsp of oil or ghee in a small pan over a high heat. Add the mustard seeds. Once they begin to pop add the mixture and mix well.
Serving size: 6
Serve with roti, naan or rice

Pictures of the ingredients:



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