pumpkin & mung bean dhal recipe

Ingredients

• 1 small finger size stem of fresh turmeric (or 2 teaspoons ground turmeric)
• 1/4 cup extra virgin olive oil (or ghee if dairy tolerant – lucky you!)
• 3 teaspoons cumin powder
• 2 small red chillies, finely sliced
• 3 teaspoons yellow mustard seeds
• 1 shallot, diced
• 4 garlic cloves, crushed
• 2 teaspoons garam masala
• 2 teaspoons ground coriander
• 1 heaped tablespoon of finely chopped coriander roots
• 1 thumb size piece of freshly grated ginger
• 100 mls of passata (or 3 diced truss tomatoes)
• 2 teaspoons apple cider vinegar
• 250 grams pumpkin, skin removed and cubed
• 1/2 teaspoon each of salt and pepper
• 150g split mung beans
• 500mls quality sugar free, yeast free chicken or vegetable stock
• 1 bunch of fresh coriander to serve