The pumpkin or sweet potato helps stop this dhal from drying out, especially in the leftover stage.
- 1.5 cup red lentils (sifted if necessary for little rocks)
- 1 small (or half a large) butternut pumpkin or 1 sweet potato (kumara), skinned and sliced quite finely
- 1 onion
- 3.5 cups of water with 1 stock cube
- 1-2 tsp mustard seeds
- 1 tsp turmeric
- 2 tsp mild curry powder like Clive of India
- 1-2 tsp sesame oil
- 3-4 tsp fish sauce (omit for vego)
- 1 tsp salt (more if omitting fish sauce)
- optional: fresh coriander leaves to garnish
- optional: baby spinach leaves
- optional: 1 tsp chilli flakes
Method:
- Sauté the onions, then add the spices briefly.
- Add the stock, fish sauce (if using), sesame oil and salt.
- Add the lentils, then the pumpkin or sweet potato.
- Pressure cook on high for 12 minutes (or less if you like more texture in your dhal, in which case, finish earlier).
- Stir through the spinach and chilli flakes if using.
- Serve over rice with fresh coriander.