Creamy Indian Pumpkin Daal ⋆ Anne's KitchenAnne's Kitchen
The perfect autumn comfort dish: a creamy lentil daal with pumpkin puree topped with pumpkin wedges and served with a coriander and mint chutney
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at anneskitchen.lu.
Cooking tools:
- Food processor
- Potato masher
- Baking pan
- Oven
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Kitchen scale
- Measuring spoon
- Measuring cup
- Wooden spoon
- Spoon
- Mason jar
- Serving bowl
- Plate
Ingredients
- 200g brown lentils
- 1 small Hokkaido pumpkin (approx. 700g)
- 1 red onion
- 2 tbsp garam masala
- olive oil
- 2 garlic cloves
- 3 tsp ginger paste
- 1 tbsp tomato purée
- 250ml vegetable stock
- 30g butter
- 50ml cream
- salt
- 20g coriander
- 10g mint
- 30g cashew nuts
- 1 red chili
- ½ tsp ginger paste
- 1 tbsp mango chutney (optional)
- a pinch of cumin
- juice of ½ lemon
- a pinch of sugar
- 20ml olive oil
- mango chutney
- pomegranate seeds
- yoghurt
- poppadums
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