Main Indian

Pumpkin dal with papadums

Name: Pumpkin dal recipe
Yield: 4
Cuisine: /indian
Ingredients: 300g toor dal (split yellow pigeon peas); 3 tsp ground turmeric; 40.00 ml vegetable oil; 2 tsp cumin seeds; 1 large onion, finely chopped; 2 garlic cloves, finely chopped; 10g ginger; 1 small bunch coriander, 2-3 small sprigs reserved for serving, remaining leaves and stems finely chopped; 2 long green chillies, finely chopped; 2 long dried red chillies; 480g butternut pumpkin, peeled, seeded, cut into 2cm cubes; 40.00 ml powdered jaggery (unrefined cane sugar, from Indian grocers) or 40.00 ml dark brown sugar; 250g tomato; 80g tamarind; Papadums and natural Greek-style yoghurt, to serve

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by Helly Raichura

CHEF

Oct 20, 2023

“There’s a level of comfort in dal that promises nourishment and simplicity, which is what you want for a quick dinner.” - Helly Raichura

300g toor dal (split yellow pigeon peas)
3 tsp ground turmeric
2 tbs vegetable oil
2 tsp cumin seeds
1 large onion, finely chopped
2 garlic cloves, finely chopped
2cm piece fresh ginger (10g), finely grated
1 small bunch coriander, 2-3 small sprigs reserved for serving, remaining leaves and stems finely chopped
2 long green chillies, finely chopped
2 long dried red chillies
480g butternut pumpkin, peeled, seeded, cut into 2cm cubes
2 tbs powdered jaggery (unrefined cane sugar, from Indian grocers) or 1 tbs dark brown sugar
1 (250g) large tomato, finely chopped
1/4 cup (80g) tamarind puree, plus extra to serve
Papadums and natural Greek-style yoghurt, to serve

Method

1.

Rinse and drain dal, then soak in water in a large bowl for 30 minutes. Drain, then transfer to a large saucepan with the turmeric and 4 cups (1L) water. Season with salt flakes. Bring to the boil over medium-high heat. Reduce heat to low and simmer, covered, for 35-40 minutes or until lentils are soft and mushy, stirring occasionally and only in the last 20 minutes of cooking.
2.

Meanwhile, place oil and cumin seeds in a large saucepan over medium-high heat and cook, untouched, for 30-40 seconds or until cumin crackles, becomes fragrant and changes colour. Add onion and cook, stirring occasionally, for 3 minutes or until softened. Add garlic, ginger, coriander, both chillies, pumpkin and jaggery.
3.

Cook over high heat for 4-5 minutes, stirring occasionally, until mixture starts to caramelise. Stir in tomato and cook, stirring occasionally, for 2-3 minutes until softened, then stir in tamarind puree.
4.

Add pumpkin mixture to the cooked dal and stir gently to combine, to not break up pumpkin pieces too much. Sprinkle dal with reserved coriander sprigs and serve with papadums, yoghurt and extra tamarind puree alongside.