Red lentil dhal with cauliflower and pumpkin

Summary

Discover the heart-warming taste of Red lentil dhal with cauliflower and pumpkin. It’s a fusion of rich flavors that will not only satiate your hunger but also nourish your body. Perfect for those seeking a healthy yet delectable dish. Let’s dive into how you can make this at home.

Ingredients

  • Red lentils: 1 cup (approx. 190g)
  • Cauliflower: 1 medium-sized (approx. 500g)
  • Pumpkin: 1 cup, diced (approx. 230g)
  • Olive oil: 2 tablespoons (30ml)
  • Onion: 1, finely chopped
  • Garlic cloves: 3, minced
  • Ginger: 1-inch piece, grated
  • Ground turmeric: 1 teaspoon
  • Ground cumin: 1 teaspoon
  • Chili powder (optional): ½ teaspoon
  • Vegetable stock: 4 cups (approx. 950ml)
  • Coconut milk: 1 cup (240ml)
  • Fresh cilantro: a handful, chopped
  • Salt and pepper to taste

time

Preparation Time: 15 minutes
Cooking Time: 40 minutes

Serves 4

Nutritional Facts (per serving)

  • Calories: 320
  • Carbohydrates: 53g
  • Proteins: 14g
  • Fats: 6g
  • Fiber: 16g
  • Sugar: 7g

Cooking Instructions

  1. Start by rinsing the red lentils thoroughly until the water runs clear.
  2. In a large pot, heat the olive oil over medium flame. Add the finely chopped onion. Sauté until translucent.
  3. Mix in the garlic and ginger. Cook for another 2 minutes or until aromatic.
  4. Stir in the ground turmeric, cumin, and chili powder. Let it cook for a minute.
  5. Add the Red lentil dhal with cauliflower and pumpkin to the pot. Stir well, ensuring everything is coated in the spice mix.
  6. Pour in the vegetable stock. Bring the mixture to a boil.
  7. Once boiling, reduce the heat to low, cover, and let it simmer for 20 minutes.
  8. Uncover, pour in the coconut milk, and stir well. Let the dhal simmer for an additional 10 minutes or until lentils are soft.
  9. Season your Red lentil dhal with cauliflower and pumpkin with salt and pepper. Garnish with fresh cilantro.

Pro Tips

  1. For a creamier texture, blend half the dhal and then mix it back in.
  2. You can add other vegetables like spinach or kale for an added nutritional punch.
  3. If you’re not a fan of spicy food, you can omit the chili powder or adjust according to your preference.

Serving and eating Red lentil dhal with cauliflower and pumpkin

  • Serve your Red lentil dhal with cauliflower and pumpkin hot with brown rice or quinoa.
  • A side of warm flatbread like naan or pita complements the dish beautifully.
  • A fresh salad with cucumber, tomatoes, and a lemony dressing is a great accompaniment.

There you have it! A complete guide to making the best Red lentil dhal with cauliflower and pumpkin. Dive into this journey of flavors and give your taste buds a treat they truly deserve. Remember, at AH7, we always strive to bring you recipes that are not just good for the palate but also for your health. So, happy cooking and enjoy every bite!

RED LENTIL DHAL WITH CAULIFLOWER AND PUMPKIN

Discover the heart-warming taste of Red lentil dhal with cauliflower and pumpkin. It’s a fusion of rich flavors that will not only satiate your hunger but also nourish your body. Perfect for those seeking a healthy yet delectable dish. Let’s dive into how you can make this at home.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Nutritions

Nutrition Facts
RED LENTIL DHAL WITH CAULIFLOWER AND PUMPKIN
Amount per Serving
Calories
320
% Daily Value*
Fat
 
6
g
9
%
Carbohydrates
 
53
g
18
%
Fiber
 
16
g
67
%
Sugar
 
7
g
8
%
Protein
 
14
g
28
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • Red lentils: 1 cup approx. 190g
  • Cauliflower: 1 medium-sized approx. 500g
  • Pumpkin: 1 cup diced (approx. 230g)
  • Olive oil: 2 tablespoons 30ml
  • Onion: 1 finely chopped
  • Garlic cloves: 3 minced
  • Ginger: 1-inch piece grated
  • Ground turmeric: 1 teaspoon
  • Ground cumin: 1 teaspoon
  • Chili powder optional: ½ teaspoon
  • Vegetable stock: 4 cups approx. 950ml
  • Coconut milk: 1 cup 240ml
  • Fresh cilantro: a handful chopped
  • Salt and pepper to taste

Instructions

  • Start by rinsing the red lentils thoroughly until the water runs clear.
  • In a large pot, heat the olive oil over medium flame. Add the finely chopped onion. Sauté until translucent.
  • Mix in the garlic and ginger. Cook for another 2 minutes or until aromatic.
  • Stir in the ground turmeric, cumin, and chili powder. Let it cook for a minute.
  • Add the Red lentil dhal with cauliflower and pumpkin to the pot. Stir well, ensuring everything is coated in the spice mix.
  • Pour in the vegetable stock. Bring the mixture to a boil.
  • Once boiling, reduce the heat to low, cover, and let it simmer for 20 minutes.
  • Uncover, pour in the coconut milk, and stir well. Let the dhal simmer for an additional 10 minutes or until lentils are soft.
  • Season your Red lentil dhal with cauliflower and pumpkin with salt and pepper. Garnish with fresh cilantro.

Notes

PRO TIPS
For a creamier texture, blend half the dhal and then mix it back in.
You can add other vegetables like spinach or kale for an added nutritional punch.
If you’re not a fan of spicy food, you can omit the chili powder or adjust according to your preference.
SERVING SUGGESTIONS
Serve your Red lentil dhal with cauliflower and pumpkin hot with brown rice or quinoa.
A side of warm flatbread like naan or pita complements the dish beautifully.
A fresh salad with cucumber, tomatoes, and a lemony dressing is a great accompaniment.

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