Ingredients:
- 1 tbsp extra virgin, cold pressed olive oil or ghee
- 2 brown onions, finely chopped
- 4 cloves garlic, finely chopped
- 1 -2 tbsp freshly grated ginger
- 1 tbsp freshly grated turmeric
- 1 small hot red chilli, finely chopped
- 2 tsp cumin powder
- 1 tsp coriander powder
- 2 tsp garam masala
- 2 dried bay leaves, crushed
- ½ tsp high quality salt
- 2 cups pumpkin, diced into small pieces
- 1 ½ cups chana dhal, soaked in filtered water overnight and drained
- 3 -4 cups vegetable stock
- 400ml coconut milk
- 1 cup cherry tomatoes, fresh halved or canned
- Fresh coriander, coconut yogurt and lime to serve
Method:
- Heat oil in large heavy based pan or clay pot
- Add onion and cook until lightly golden
- Add garlic, ginger and chilli and cook for a further 2-3 minutes
- Add spices and salt and stir for another minute
- Add the chana dal, pumpkin, coconut milk and stock, bring to the boil and reduce to a simmer
- Cover partially with lid and cook for 50-60 minute or until dal is cooked through, stirring frequently.
- Add tomatoes and cook for another 10 minutes.
Serving Suggestion:
Serve in bowls, topped with a dollop of coconut yoghurt, chopped coriander & a squeeze of fresh lime juice.
