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.
- 1 hr 30 mins cooking
- Serves 4
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Ingredients
Pumpkin and eggplant dhal
- 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
Pumpkin and eggplant dhal
- 1Heat oil in large saucepan; cook onion, garlic and ginger, stirring, until onion softens. Add spices; cook, stirring, until fragrant.
- 2Add 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.
Notes
Recipe is not suitable to freeze.
