Name: Summer Pumpkin Dhal
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 4
Cuisine: Indian

8 x2cm-thick wedges Jap pumpkin, halved crossways
60ml olive oil
1l vegetable stock
1 onion, finely chopped
2 garlic cloves, crushed
2 tsp finely grated ginger
2 tsp finely grated turmeric
400g red lentils
400ml coconut milk
1/3 cucumber sliced lenghthways
sliced green chilli, coconut flakes, salted roasted cashews and toasted nigella seeds to serve

Method

step 1
Pre-heat oven to 220 degrees. Roast pumpkin in 1 tbs oil for 20mins.
step 2
Meanwhile, heat remaining 2 tbs oil in a deep frypan over high heat. Add onion and cook, stirring for 2 minutes or until soft. Add garlic, ginger, turmeric and lentils. Cook, stirring, for 1 minute or until combined. Add stock and half the coconut milk. Simmer, stirring occasionally, for 9-10 minutes until lentils are just cooked. Then fold through remaining coconut milk.
step 3
Divide dhal among serving bowls. Press pumpkin into dhal and serve with chili, coconut, cashews and nigella seeds.

Summer Pumpkin Dhal