Dairy Free, Gluten Free and Vegetarian
6 x 3 cm-thick wedges Japanese kent pumpkin, skin on
½ cup (125 ml) olive oil
1 teaspoon sea salt flakes
½ teaspoon freshly ground black pepper
½ teaspoon ground turmeric
1 onion, finely chopped
1 tablespoon ginger garlic paste (see below)
2 teaspoons minced fresh turmeric
2 cups (400 g) masoor dal (red lentils), rinsed under cold running water, drained
2 cups (500 ml) hot vegetable stock or hot water
300 ml coconut milk
3 baby cucumbers (cukes), quartered lengthwise and diced
100 g green beans, cut into 1 cm sticks, blanched 2 small green chillies, finely sliced
2 tablespoons coconut flakes, lightly toasted
2 tablespoons roasted cashews, roughly chopped
2 tablespoons coriander leaves, roughly chopped
25 ml lime juice
½ teaspoon nigella seeds, toasted
¼ teaspoon chaat masala
Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Toss the pumpkin with ¼ cup (60 ml) oil and season with salt, pepper and ground turmeric. Place onto the prepared baking tray in single a layer and roast for 20 minutes or until tender. Set aside and keep warm.
Meanwhile, heat the remaining ¼ cup (60 ml) oil in a deep frying pan over medium–high heat. Add the onion and cook, stirring, for 2 minutes or until softened. Add the ginger garlic paste and turmeric and cook for 2 minutes or until fragrant. Stir in the masoor dal and cook for 1 minute to combine. Add the hot stock (or water) and the coconut milk and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes or until lentils are cooked. Because the lentils are soft, they will start to lose their shape. Don’t worry, this is how they should be – it forms a porridge-like consistency.
Spoon the dal into serving bowls and top with a wedge of pumpkin. Place the baby cucumber, beans, green chilli, coconut flakes, cashew, coriander leaves, lime juice and nigella seeds in a bowl, season with chaat masala and toss to combine. Scatter salad over the pumpkin and dal to serve.