Quick & Easy

Pumpkin and eggplant dhal

There are countless versions of dhal, all equally healthy and delicious. Try our warming pumpkin and eggplant version for a hearty meat-free meal. Serve with Indian flatbread to mop up every bite.
pumpkin and eggplant dhal
1H 30M



1.Heat oil in large saucepan; cook onion, garlic and ginger, stirring, until onion softens. Add spices; cook, stirring, until fragrant.
2.Add lentils and peas to pan. Stir in undrained tomatoes, stock and the water; simmer, covered, stirring occasionally, 30 minutes. Add pumpkin and eggplant; bring to the boil. Reduce heat; simmer, covered, about 20 minutes or until pumpkin is tender. Add chickpeas, simmer 10 minutes.

Recipe is not suitable to freeze.


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