Dahl with Pumpkin, Greens & Fried Spices
A hearty, comforting bowl of spiced lentils with pumpkin and kale — finished with fresh coriander, green chilli, and a dollop of yoghurt.
Ingredients
- 4 tbsp Sacred Staples Spiced Ghee
- 1 cup green lentils, rinsed
- 1 small onion, finely chopped
- 1 carrot, diced
- 1 red capsicum, diced
- 1 cup pumpkin, diced into small cubes
- 1 tomato, chopped
- 3 cups vegetable stock
- 2 cups fresh kale, roughly chopped
- Salt & freshly cracked black pepper, to taste
- To serve: coriander, chopped
- Fresh green chilli, sliced
- Dollop of yoghurt
Directions
In a medium saucepan over low heat, melt 4 tbsp Sacred Staples Organic Spiced Ghee. Add onion, carrot, capsicum, and pumpkin. Cook for 5–6 minutes, stirring occasionally, until softened.
Stir in the lentils and chopped tomato. Pour in the stock and bring to a gentle boil.
Reduce heat and simmer for 20 minutes, stirring occasionally, until the lentils and pumpkin are soft and the dahl is creamy. Add more stock if needed for your preferred consistency.
Stir in the kale and cook for 2–3 minutes until just wilted.
Before serving, sprinkle over chopped coriander, sliced chilli, and a dollop of yoghurt.
