This delicious spicy Indian dish will warm you up and strengthen your immune system in these cold autumn days.

During this transitional period from summer to autumn, when it starts to get colder, we like preparing cozy, warm and spicy dishes that are great for boosting the immune system. Indian dishes are especially great for this, as they are perfectly spiced. This delicious lentil based dish is an excellent source of vitamins and minerals, and will also warm you up and give you a lot of energy. Dhal contains many different spices that create an amazing flavour (garam masala, turmeric, ginger, cumin…).

This time we prepared autumn version of dhal with pumpkin, which makes it extra creamy and tasty. It is also gluten-free and oil-free and is extremely easy to make. You only need one pot to make the sauce! It only takes about half an hour to make this delicious, aromatic, healthy and creamy dish. The dish will warm you up, which is really nice on these cold days. We usually enjoy it with rice, which goes perfectly with dhal, but you can also prepare the typical Indian bread naan or just eat it on its own, as it is so delicious.

Ingredients and instructions

Pumpkin dhal is made with only healthy ingredients and lots of spices.

The ingredients you need to prepare this dish are:

• onions,
• garlic,
• water,
• ginger– we recommend fresh grated ginger, but if you don’t have it, you can also use ginger powder,
• vegetable stock– if you don’t have it,
• coconut milk– (canned) you can use either light or full fat milk,
• red lentils,
• hokkaido pumpkin,
• tomato puree,
• spices (salt, pepper, garam masala, turmeric, cumin, sweet paprika).

Chop the onion and garlic into small pieces, put them together with the grated ginger and 120 ml of water in a pan and bring to a boil. Cook for a few minutes until the onion and garlic soften and get a little color. Add all the spices, mix and fry for 1 to 2 minutes. Add the soup base, coconut milk, tomato concentrate, red lentils and pureed pumpkin. Stir, cover and cook for 15 to 20 minutes, or until the lentils are fully cooked. Meanwhile, cook the rice according to the instructions. Serve and decorate with fresh parsley if desired.

Similar Recipes

All lovers of warm autumn dishes check following recipes on our blog:

• potato goulash,
• cabbage with pasta,
• pumpkin lasagna,
• stuffed hokkaido pumpkin and
• creamy pumpkin soup.

Recipe

Vegan pumpkin dhal

theveganharmony

Healthy and delicious cozy autumn dish.

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Servings 4 servings

Ingredients

  

• 2 onions
• 6 cloves of garlic
• 120 ml of water
• 6 g grated fresh ginger
• 600 ml of soup base
• 400 g of coconut milk in a can
• 150 g of red lentils
• 200 g pureed Hokkaido pumpkin
• 10 g of tomato puree
• 1/2 teaspoon of salt
• a pinch of pepper
• 10 g garam masala
• 1 teaspoon of turmeric
• half a teaspoon of cumin
• 1 teaspoon sweet paprika powder
• 300 g of rice

Instructions

 

• Chop the onion and garlic into small pieces, put them together with the grated ginger and 120 ml of water in a pan and bring to a boil. Cook for a few minutes until the onion and garlic soften and get a little color.
• Add all the spices, mix and fry for 1 to 2 minutes.
• Add the soup base, coconut milk, tomato concentrate, red lentils and pureed pumpkin.
• Stir, cover and cook for 15 to 20 minutes, or until the lentils are fully cooked.
• Meanwhile, cook the rice according to the instructions.
• Serve and decorate with fresh parsley if desired.