Pumpkin and lentil dhansak
Ingredients
Serves 2
- Half a pumpkin (about 500g)
- 75ml vegetable oil, plus extra for brushing the pumpkin and for the ginger and garlic
- Salt
- 250g thinly sliced onion
- 2 garlic cloves, peeled and finely chopped
- ½ thumb-sized piece fresh ginger, peeled and finely chopped
- 1+ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground fennel seeds
- ¼ tsp ground turmeric
- 125g red lentils
- 1+ tsp garam masala
- Natural yoghurt, to serve
Method
- Heat the oven to 230C (210C fan)/450F/gas 8. Cut the pumpkin in half, remove the seeds, then cut it into crescent-shaped wedges of about 2½cm at their widest point. Brush with oil, season with a generous pinch of salt, then lay on a large baking sheet and roast for 25 minutes, until nicely browned.
- Meanwhile, warm the oil in a large saute or frying pan on a low-medium heat, add the onions and fry, stirring regularly so they cook evenly, for 25-30 minutes, until the onions are a rich, caramelised brown. Using a slotted spoon, lift them out of the oil and leave to cool and crisp up on a plate lined with a couple of sheets of kitchen roll.
- While the pumpkin and onions are cooking, put a tablespoon of oil in a large saucepan and fry the garlic and ginger on a low heat for a couple of minutes, until they are aromatic and starting to brown. Add the cumin, coriander, fennel and turmeric, fry, stirring, for another minute, then add the lentils and 800ml just-boiled water. Leave to simmer for about 20 minutes, then stir in a half-teaspoon of salt and the garam masala.
- Cut the slices of roast pumpkin into 2½cm chunks, then stir into the lentil pan and leave to simmer for another five minutes. Serve in bowls with a little yoghurt stirred through, a sprinkling of the fried onions on top and perhaps with flatbread or rice on the side.