Pumpkin Dahl

This Pumpkin Dahl is vegan, high in fibre, high in plant-based protein and
gluten free. Perfect for snuggling up with on a cold winter’s night!

Recipe by Sarah MacDonald - @sarahsspoonful
[https://www.instagram.com/sarahsspoonful/]

Servings: 4 Servings

Author:

Keywords:

Vegan (Opt) Gluten-free (Opt)

Instructions

1 1. Rinse the chana dal well and remove any discoloured bits or debris.
2 2. Add the olive oil to a large dutch oven or stock pot and heat to a medium
heat.
3 3. Finely dice the brown onion, garlic and fresh red chilli and add to the pot.
Sauté until soft and fragrant.
4 4. Add the spices to the pot and stir to coat everything. Cook for about 1
minute.
5 5. Add the chopped pumpkin and chana dal and stir, then add the vegetable stock
powder and 3-4 cups of water. Bring to a simmer and cook for about 30 minutes,
stirring regularly, until the chana dal is soft and the pumpkin has broken up.
6 6. To prepare the brown rice, rinse it well and add it to a saucepan with 3 cups
of water. Bring to a gentle boil and cook for 30 minutes with the lid on, then
turn off the heat and allow to rest for a further 10 minutes with the lid on.
7 7. Add the coconut milk to the dahl. Stir through and cook for a further 5-10
minutes, depending on how soft you like your dahl. Add the chopped kale, stir
and cook for 5 more minutes.
8 8. Serve with the brown rice and a sprinkle of fresh herbs - like coriander or
mint.

Pumpkin Dahl

Keywords:

🧂 Ingredients

Instructions

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