Dahl with Pumpkin

    1 hour 20 minutes

    This warm and spicy dahl and pumpkin curry is flavoured with fried whole spices including cumin, fennel and coriander seeds.

    17 people made this

    Serves: 6 

    • 2 cups dried yellow split peas, rinsed and picked over
    • 1 brown onion
    • 3 garlic cloves, chopped finely
    • 2 teaspoons cumin seeds
    • 1 teaspoon fennel seeds
    • 1 teaspoon coriander seeds
    • 3 teaspoons chilli powder
    • 1 teaspoon turmeric
    • 1 tablespoon vegetable oil
    • 1/4 pumpkin, diced in 1cm pieces
    • 1 (400g) tin diced tomatoes
    • 2 cups (500ml) water
    • 4 tablespoons coriander, chopped

    Preparation:20min  ›  Cook:40min  ›  Extra time:20min soaking  ›  Ready in:1hour20min 

    1. Place the split peas in cold water to soak while you start to prepare the rest of the curry. They don't need to soak, but I find it helps with minimising cooking time.
    2. In a large heavy base saucepan, fry the onion, garlic, cumin seeds, fennel seeds, coriander seeds, chilli powder and turmeric in oil until the onion is translucent and the spices very fragrant.
    3. Put the split peas into the saucepan. Add the pumpkin, diced tomatoes and 2 cups water. Cover and simmer until the split peas and pumpkin are cooked well, about 30 minutes. Add more water if required while simmering.
    4. Garnish with coriander and serve.

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    I like to make a large amount of this curry and freeze some. This is one of those curries that is better with time, so keep some in the fridge for lunch the next day.  -  24 May 2012