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Pumpkin and Spinach Dhal




Source of Recipe


australian women's weekly


List of Ingredients




2 tablespoons light olive oil
3 onions, peeled and sliced
1 tablespoon chopped ginger
3 cloves garlic, chopped
3 tablespoons curry paste
1.5kg red lentils, rinsed and drained
1 butternut pumpkin, peeled and diced
1 litre milk
2 litres water
10 curry leaves, if available
½ teaspoon salt
1 bunch silverbeet
2 fresh tomatoes, diced, optional

Recipe



Heat oil in a large heavy based saucepan. Add onions and cook until soft and golden. Add ginger and garlic and cook a further minute. Add curry paste and cook for 1 minute.

Add lentils and pumpkin and cook for 1 minute. Add milk and water in equal quantities (enough to cover the lentils by about 5 cm). Add curry leaves and cook covered over low heat for 30 minutes, or until liquid has absorbed and lentils are cooked but not mushy.

Stir through salt and silverbeet. Cook for 5 minutes or until wilted. Serve, sprinkled with tomatoes, with rice, pappadums (cooked in the microwave) and raita.