There are many variations of daal (pronounced 'dahl') available to be made from the vast assortment of split pulses on offer. This is a masoor daal, made with red lentils. The flavour is enhanced by the addition of pumpkin... delicious! You can adjust your level of heat to your preference.
The feedback from our recipe testers on this dish was that it was very easy to prepare, delicious (thanks Sharnie!) and Sandra had the good idea that next time she would try roasting the pumpkin to further bring out the flavour.
No: Gluten / Dairy / Egg / Nuts
Total Preparation Time 1 hour
Can be frozen
- cumin - 1 tsp, seeds
- mustard seeds - 1/2 tsp
- onion - 1, peeled and quartered
- chillies - 2, fresh, green, deseeded and chopped (*this is for a mild curry, add seeds and / or red chillies if you want it to be hotter)
- turmeric - 1/4 tsp, ground
- cumin - 1/2 tsp ground
- coconut oil - 20g
- lentils - 230g, dried, red
- coconut milk - 400mL tin
- pumpkin - 500g, cubed
- water - 500g
- curry leaves - 4-8 (*depending on level of heat desired. Can omit if preferred)
- Add cumin seeds (1 tsp) and mustard seeds (1/2 tsp) to the bowl. Set 6 minutes / 110C* / Stirring Speed.
- Add onion (1) and chillies (2) to the bowl. Chop Speed 5-6 / 5 seconds. Scrape down sides.
- Add turmeric (1/4 tsp) and ground cumin (1/2 tsp) to the bowl.
- Add coconut oil (20g) and cook 4 minutes / 110C* / Stirring Speed.
- Add the red lentils (230g), coconut milk (400ml), pumpkin (500g), water (500g) and curry leaves (6-8) to the bowl.
- Set 30 minutes / 100C / Stirring Speed.
- Set 1 minute / 100C / Reverse+Speed 1. Check to see if pumpkin is at your desired consistency. If you would like it more amalgamated, set for another minute.
- Serve by itself, with rice, or flat bread.
*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.