Sunday, September 23, 2007
Spinach, tomato and potato dhal with honey roasted pumpkin
I love this dhal - it's so satisfying, and warm, with just a hint of heat. The tomatoes give it a lovely fresh flavour, stopping it from becoming too heavy, a common dhal problem. And you really can't go wrong with honey roasted pumpkin.
Spinach, tomato and potato dhal
1 tablespoon olive oil
1 brown onion, diced
6 salad potatoes, washed well and quartered
1 teaspoon cumin
1 teaspoon tumeric
1 teaspoon coriander
1/2 cup Persian red lentils (I used the Mount Zero brand, which are magnificent, and hold their shape when cooked. If you can't find these, used Puy lentils)
2 1/2 cups water
3 tomatoes, skinned and deseeded, and diced
2 large handfuls spinach leaves, washed well and stems removed
1 - Heat the oil over a medium heat in a large saucepan, and add the onion. Cook for 5 minutes, or until tender and golden. Add the spices, and cook for a minute more.
2 - Add the potatoes, lentils and water, and bring to the boil. Turn heat down and simmer, covered, for 35 - 40 minutes, or until the potatoes and lentils are just tender, stirring frequently.
3 - Add the tomatoes, and cook for 5 minutes more.
4 - Add the spinach, and stir in until wilted. Serve.
Honey roasted pumpkin
500 grams pumpkin, peeled and sliced into thin wedges
1 teaspoon olive oil
1/3 cup pepitas, toasted
2 tablespoons honey
1 - Preheat the oven to 200 C. Place the pumpkin in a baking dish, and toss with the oil. Roast for 30 - 35 minutes, or until tender and just beginning to caramelise.
2 - Remove from oven and drizzle with the honey. Roast in oven for 5 minutes more.
3 - Place the pumpkin on serving dish, and scatter with pepitas. Serve.