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
  • Print


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


Pumpkin and eggplant dhal
  • 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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