Pumpkin, lentil and spinach daal
Serves around 4, depending on appetite.
150g dried red lentils
4 fat cloves of garlic
1 large white or red onion
1 tsp cumin (seeds or ground)
1/2 tsp turmeric
1 red chilli (the general rule is the smaller they are, the hotter they are) or pinch of the dried stuff
A grating of fresh ginger or pinch of dried
1 tbsp oil
100g pumpkin purée
100ml coconut milk or natural yoghurt
100g spinach (fresh or frozen)
Zest and juice of a lemon
First rinse your red lentils thoroughly under cold running water, and set to one side.
Peel and finely chop your garlic, and peel and finely slice the onion, and toss them into a saucepan or frying pan – ideally with a non stick bottom, but if you don’t have one don’t worry, just use a little extra oil and be very vigilant about stirring it so it doesn’t all stick! Add the cumin, turmeric, finely chopped chilli and grated ginger, then stir in the oil and turn on the heat, low and slow to soften the garlic and onions and so as not to burn the spices.
When the onions have softened (and turned a brilliant yellow colour from the turmeric), add the rinsed red lentils, water, pumpkin purée and the lemon juice, and bring the heat up to medium for 8-10 minutes to soften the lentils. You may need to add more water, depending on how ‘wet’ your purée is.
When the lentils are soft and swollen, add your coconut milk or yoghurt to sweeten and add a soft creamy texture. If you’re using coconut milk, you can add it while the daal is still on the heat. If you’ve opted for yoghurt, remove the daal from the heat and add it slowly, a tablespoon at a time, stirring to stop it from splitting.
Tear up the spinach and stir through to wilt before serving, and garnish with the lemon zest.
And enjoy! I like mine with fluffy rice on the side, and leftovers in a sandwich or pitta bread the next day…
Jack Monroe. Twitter: @MsJackMonroe. Facebook: www.facebook.com/agirlcalledjack