Come and warm up your body and soul with a delicious bowl of Creamy Pumpkin and Mushroom Dal on a chilly night. This hearty and comforting dish is perfect for sharing with your loved ones. The combination of spices, pumpkin, mushrooms, lentils, and beans creates a creamy and flavorful dal that will keep you coming back for more.
🍽 Serves 4 🕘 35-40 minutes Difficulty: Beginner
Ingredients:
1 tsp of oil
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
¼ tsp cinnamon powder
1 medium onion, diced
3 garlic cloves, minced
1 ½ Tbsp of grated ginger
4 cups of chopped pumpkin (into small pieces)
250g of white mushrooms, halved and sliced
1 ½ dry red lentils, rinsed and soaked
2 ½ cups of water
1 can/ 1 ½ cups of cooked kidney beans/ black beans
Salt to taste
½ cup of coconut cream to serve
Instructions:
Prepare the ingredients: chop the pumpkin into small cubes, dice the onion, mince the garlic, grate the ginger, chop the mushrooms.
In a large pan, heat the oil over medium heat. Add the spices and let the spices heat up -2 minutes, until fragrant.
Add onion and sauté until translucent. Incorporate ginger and garlic.
Add chopped pumpkin and mix well until the pumpkin is coated with spices. Sauté for a couple of minutes.
Add ½ cup of water and place the lid on. Simmer for 5 minutes.
Remove the lid and add mushrooms, lentils, and the remaining 2 cups of water. Stir well.
Bring to boil over medium high heat and then lower the heat back to medium and simmer for 20 minutes.
Add kidney beans/black beans and simmer for 5 more minutes.
Once the pumpkin is soft, using a potato masher, mash the dal until it reaches creamy consistency, leaving some of the pumpkin cubes and beans intact.
Serve topped with coconut cream and chopped coriander.
