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Curried Pumpkin Dal

Curried Pumpkin Dal with Lentils and Autumn Vegetables

A warm, lentil stew with pumpkin, white sweet potatoes, cauliflower, carrots, onion, garlic, fresh ginger and a curry blend of spices including cumin, coriander, fennel, mustard seeds, pepper, and chilis.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 people
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 6 cloves garlic minced
  • 1 tbsp ginger root peeled and minced
  • 1 yellow onion diced
  • 1 can pumpkin puree (not pumpkin pie filling) or substitute 1 1/2 cups cubed fresh pumpkin
  • 1 1/2 cups chopped murasaki (white sweet potato) or substitute baby potatoes
  • 2 cups celery diced
  • 2 cups carrots diced
  • 2 cups cauliflower florets cut into bite sized pieces
  • 1 serrano pepper (seeds removed) minced
  • 3-4 tbsp curry powder*
  • 3/4 cup yellow lentils
  • 5 cups vegetable broth
  • 1 lemon juiced
  • salt to taste
  • 1 cup fresh cilantro for serving
  • 1/2 cup toasted pepitas for serving

Method
 

  1. Heat a bit of olive oil or vegetable broth in a large dutch oven pot over medium heat.
  2. Sautee garlic, ginger, onion, potatoes, celery, carrots, cauliflower, serrano pepper, 3 tbsp of curry powder and a pinch of salt for 10 minutes.
  3. Add pumpkin puree and cook for 1 minute.
  4. Add lentils and vegetable stock.
  5. Bring pot to a low simmer and cook for 30 minutes. Add lemon juice.
  6. Taste and adjust seasonings.
Serving Suggestions
  1. Lentil Dal is wonderful on its own as a soup, served over rice, or with naan bread. Top each bowl with fresh cilantro and some toasted pepitas.

Notes

*I like to start with lower end of the curry powder range. You can either use curry powder from the store or make your own blend with spices you have on hand at home. My favorite homemade blend is from the Daring Gourmet.