This recipe was inspired by my friend Christine from body business. Her partner Rennel is originally from Mumbai and learnt cooking from his mum and hospitality college, he is inspired by using spices in cooking for medicinal purposes like me and Christine says they have a pot of dhal going on the stove top every week.
This is my adaptation of Rennel’s recipe and this week I made it for my clients and they all loved it. I hope you give it a go its very easy and delicious, I eat it with brown rice and steamed cauliflower. Red lentils are a great source of protein and are rich in two amino acids that are essential for a vegetarian diet. Because lentils are cheap they are also a great source of iron.
2 cups red lentils
1 cup organic pumpkin, skinned and diced into small cubes
1/2 brown onion, diced small
2 tablespoons ghee
1 small red chilli
1 teaspoon garam masala (spice)
1 teaspoon cumin. ground
1 cup organic coconut milk
1 teaspoon grated fresh turmeric
1 teaspoon grated fresh ginger
3 cups filtered water
In a medium saucepan gently heat the ghee and fry the onion, chilli, turmeric and ginger
Add the spices and stir around, put in the red lentils and pour in the water so the lentils are covered, add in the pumpkin and cook for 25 minutes on a low temperature. If the water starts to absorb the lentils add a little more and lastly add the coconut milk and stir around tasting and adding a little sea salt if needed.