I found this recipe in The Age a long time ago & it’s very good. With lentils I don’t worry too much if I don’t have the correct variety, I use whatever is to hand rather than go out on a special shopping expedition!
200g chana dhal (lentils)
vege oil
either 1 large onion sliced or a handful of those fried onion flakes available in asian stores
1.5 tsp cumin seeds
2 small red chillies, slit
600-700g pumpkin (= 1 butternut) chopped into 2cm chunks (life’s too short to peel a pumpkin!)
20 curry leaves
1 tsp brown mustard seeds
Cook the dhal in 500mL water in a covered pan 30 mins or until nearly cooked.
If life isn’t too short to fry an onion fry the onion with a pinch of salt until brown in a medium saucepan, remove the onion & then fry the cumin seeds in the same pan for a few seconds, before tipping in the dhal. Add the chilli, pumpkin, some salt & cover. Simmer stirring regularly until the pumpkin is soft. Add the curry leaves. Heat the mustard seeds in a dry small pan until they crackle & then tip into the pumpkin mix. Serve with the fried onion on top with steamed basmati rice.
Comments
14 responses to “Simple pumpkin & lentil curry (vegan)”
All-right! Will be onto these as soon as I get back!
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