This autumnal dahl is both comforting and fresh thanks to the coconut and lime flavours through it. It’s mild in terms of heat level and fragrant with the toasted cumin stirred through at the end. It comes together with very little effort so is a perfect midweek meal and the leftovers can be freezed for lunches.

It serves 4 as a stand alone dish with no sides but if you’re having it with rice I’d say it would serve 6. Don’t be put off by the ingredients list here as most of these things are pantry staples and dry spices or canned goods.

The pumpkin adds sweetness to the dahl that’s balanced with the delicate acidity of the lime juice and the savoury finish of the toasted cumin seeds. It’s all about a balance of spices and a comforting bowl of goodness that won’t leave you feeling heavy.

If you’re as into dahl (daal?) as I am then you’ll be happy to know this is one of 4 dahl recipes I have on the blog! Is 4 too may? I’m going to go with no as they’re all really different (in my mind). There’s the spinach and zucchini dahl that makes enough for a week of lunches and is fragrant with turmeric, there’s the dahl makhani that’s inspired by that traditional creamy curry but is vegan and then there’s the creamy spiced lentil dahl which is the simplest of them all and so easy to make. This one is similar to the latter but with extra vegetables added to it.

Serves 6

Ingredients

2 Tbs extra virgin olive oil

1 cup finely sliced spring onion, or 1 brown onion

2 Tbs finely grated ginger

2 Tbs coriander stems and root, cleaned and finely diced.

2 cloves garlic, crushed

1 tsp chilli powder

1 tsp coriander powder

2 tsps garam masala

1/2 tsp ground cardamon

1/2 tsp cinnamon

pinch of nutmeg

1/4 jap pumpkin, seeds and skin removed, diced into bite sized pieces

2 cups split red lentils

1 litre vegetable stock

1 x can chopped tomatoes

1 x 400 ml can of coconut milk

4 cups baby spinach leaves

3 limes

2 tsps cumin seeds

Spring onion and coriander leaves to serve

Directions

Add 1/2 the oil to a large heavy based sauce pan and add the onion, spices (excluding cumin seeds) garlic, coriander root and ginger. Cook until the onion has softened.

Add the pumpkin and lentils and toss to coat in spice mix. Add the stock and tomato and bring to a simmer. Simmer for 30 minutes and then add 350mls of the coconut milk and the baby spinach, stir well and cook for another ten minutes.

Meanwhile, heat the remaining oil in a small pan and add the cumin seeds, fry for 1 minute or until fragrant. Remove from heat. Pour into the finished dahl.

Squeeze the juice of 2 limes into the dahl and stir. Season to taste.

To serve, divide amongst bowls and drizzle over the remaining coconut milk. Serve scattered with spring onion, coriander and a slice of lime on the side.

HH. x