Vegan Dal with Pumpkin (Recipe from South India)
Our dal is a classic from India and Pakistan, which contains everything that is also easy to get in the homeland. The basis are chickpeas, lentils or other legumes, which are cooked to a porridge. Onions and chilis give the spiciness, ginger and cumin the typical Indian taste. It is best served with a blob of vegan yogurt, naan bread or rice. Quick to prepare, as the brown lentils do not need to be soaked.
3 tbs neutral oil
1 medium onion, peeled and finely diced
2 garlic cloves (peeled and finely diced)
1 thumb-sized piece of ginger (peeled and finely diced)
2 tsp garam masala
1 tsp ground cumin
1 tsp chili powder
200 g strained tomatoes
400 ml creamy coconut milk
250 ml vegetable stock
200 g brown lentils, washed and drained
200 g Hokkaido pumpkin, diced
1 organic lime, juice & zest
To taste: salt, ground pepper, a pinch of sugar
To serve: Fresh cilantro, vegan yogurt, naan bread or rice.
In the beginning, heat oil in a large frying pan and sauté diced onion, garlic, ginger and chopped chili. Add the spices and stir-fry for 1 minute. Deglaze with the strained tomatoes, coconut milk and vegetable stock and stir thoroughly.
Add brown lentils and simmer for 20 minutes. Then add pumpkin cubes and simmer for another 10 minutes, so that lentils and pumpkin are ideally cooked and still have a gentle bite. If liquid is missing, add some vegetable broth or coconut milk in between.
Season Dal with lime zest and juice, salt, pepper and a pinch of sugar. Arrange on plates and serve with fresh herbs, vegan yogurt, naan bread or rice.
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