1 medium, finely chopped
2 clove(s), crushed
50 g, (4cm piece), peeled, grated
Fresh red chilli
1 whole, finely chopped
⅓ cup(s), (brown), (65g)
⅓ cup(s), (red), (65g)
Dried green split peas
½ cup(s), (100g)
2 cup(s), (500ml)
Pumpkin, butternut, raw
240 g, chopped coarsely. (buy 300g)
Baby spinach leaves
Reduced-fat evaporated milk
¼ cup(s), coconut flavoured (60ml)
- Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, ginger, chilli, ground cumin, coriander and turmeric and cook, stirring, for 1 minute or until fragrant.
- Add lentils, peas, puree, stock, 1 1/2 cups (375ml) water and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Add pumpkin and cook, uncovered, for 15 minutes or until just tender.
- Stir in spinach and milk and cook for 1–2 minutes or until spinach has wilted and dhal is warmed through. Season with salt and freshly ground black pepper. Serve topped with fresh coriander leaves.