Some Indian Dahls are bland and boring, but not this one! In addition to red lentils, this recipe
has pumpkin, potatoes and peas which provide the vegetable content, and Hyderabad Curry
blend, with its 12 different spices, the amazing flavour. And don’t forget the fresh coriander
or parsley leaves!
5 or more cups water
200g red lentils
1 tsp salt
400g butternut pumpkin, peeled and diced
400g potatoes, peeled and diced
1 tbsp vegetable oil
1 tbsp ginger, grated
2 tbsp Spice Fusion Hyderabad Curry blend
2 chillies (red or green), finely chopped, optional
2 heaped tsp turmeric powder (for colour)
1½ cups peas
Chopped, coriander or parsley leaves
Boil the water in a large saucepan, add salt and lentils and simmer for 10 minutes.
Add pumpkin and potato and more water if Dahl is too thick.
While that’s cooking, heat oil in a small frying pan or saucepan, add ginger,
Hyderabad Curry blend, chilli (if using) and turmeric. Stir for about 45 seconds, then remove from
pan and stir into lentils.
Simmer Dahl for 8-10 minutes, then add peas and continue cooking until vegetables are cooked through.
Garnish with coriander leaves.
