Name: Pumpkin and eggplant dhal
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 brown onion (150g), sliced thinly; 2 clove garlic, crushed; 4 centimetre piece fresh ginger (20g), grated; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 1 teaspoon ground turmeric; 1/3 cup (65g) red lentils; 1/3 cup (85g) yellow split peas; 1/3 cup (85g) green split peas; 410 gram can crushed tomatoes; 1 1/2 cup (375ml) vegetable stock; 2 cup (500ml) water; 300 gram piece pumpkin, chopped coarsely; 1 medium eggplant (300g), chopped coarsely; 400 gram can chickpeas, rinsed, drained

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.

Serves 4

Cook

1H 30M

Ingredients

2 tablespoon olive oil

1 brown onion (150g), sliced thinly

2 clove garlic, crushed

4 centimetre piece fresh ginger (20g), grated

2 teaspoon ground cumin

2 teaspoon ground coriander

1 teaspoon ground turmeric

1/3 cup (65g) red lentils

1/3 cup (85g) yellow split peas

1/3 cup (85g) green split peas

410 gram can crushed tomatoes

1 1/2 cup (375ml) vegetable stock

2 cup (500ml) water

300 gram piece pumpkin, chopped coarsely

1 medium eggplant (300g), chopped coarsely

400 gram can chickpeas, rinsed, drained

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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