Creamy Dal and Pumpkin Curry.

This is a delicious, creamy curry that is filling and easy to make, which makes it ideal for a simple weeknight family dinner.

I used urad dal (split black gram) for this recipe but any other lentil will do.

Split black gram is a great source of minerals and fibre, as well as vitamins, fats and carbohydrates which make it an ideal meatless Monday option. It is rich in protein, vitamin B, folate, magnesium, potassium, iron and calcium.

First off, soak your lentils overnight then boil with a pinch of turmeric till tender. Drain and set aside.

For the curry we will need:-

  1. 2 cups of boiled split black gram
  2. 2 cups cubed pumpkin
  3. 1 large chopped onion
  4. 1 tbsp ginger garlic paste
  5. 2 tbsp ghee
  6. 1 tsp cumin seeds
  7. 1 tsp black mustard seeds
  8. Curry leaves (optional)
  9. 2 grated tomatoes
  10. Spices: turmeric, paprika, coriander powder, mixed spices, garam masala
  11. A pinch of kasuri methi (dried fenugreek leaves)
  12. Salt and pepper to taste
  13. 1 cup fresh cream, can be substituted with coconut cream
  14. Coriander leaves for garnish

Heat your pan, add the ghee, followed by the mustard and cumin seeds. Once they release their aroma and start to sputter, add the onion and cook till soft.

Once the onion is soft, add the ginger and garlic paste and let them cook. Add the ground spices and mix well. Let the spices cook a bit. You can add a splash of water so they do not burn.
Next add your tomatoes and mix well. Let the cook down till oil leaves the sides.
Add your pumpkin and the already boiled dal. Mix well, add seasoning and a cup of water. Let them simmer on low for about twenty minutes.

When almost ready, add your crushed fenugreek leaves and a cup of cream. You can use coconut cream if you wish. Mix in and garnish with coriander leaves.

The aroma and colours of this dish are so lovely.

This delicious curry goes down well with rice, chapati, naan, any flatbread will do.

I had mine with jeera rice and a courgette and sweet potato fry. The sweetness of the sweet potatoes and pumpkin balance well with the creamy flavourful spices in the curry.

Try it and enjoy!

Rice and Chickpea Curry

Chickpeas. Not very popular here but still a lovely staple to have in your dry cereals basket. They come canned or whole in a package. I like the ones packed whole. They are cheaper and more in terms of quantity, therefore last longer and can be used in many recipes.

Photo by Polina Tankilevitch on

Chickpeas are high in protein which makes them an excellent alternative to meat. They keep you full longer and loaded with fibre so great help in your body’s waste management system.

Let’s get started on an easy dry chickpea curry that is great with rice and a salad.

Spices of choice.
Some rice, blend tomatoes, blended onions, ginger garlic paste and some already boiled chickpeas.

In a saucepan, fry your onion , it will splutter because its in liquid form so be careful. Add the ginger garlic paste and mix well then add the spices, let them cook and add the blended tomatoes.

You can blend some of the chickpeas with one boiled potato. This will thicken the curry.
Add the chickpeas and mix well, you can add some little water so it doesnt burn, and keep stirring. cook over low heat until the chickpeas are covered well with the sauce and absorbed the flavours. Add one tbsp of the dried fenugreek leaves at the end of cooking then switch off and garnish with coriander.

Served this with jeera rice and some avocado on the side. It is a perfect weeknight meal as it does not take too long to prepare and it is healthy and filling.

Final plate- Jeera rice, chickpea curry and avocado.

Weekend Cuisine: Naan and Ossobuco.

Weekends are when most of us go all out when cooking, and take our time trying out those drawn out recipes right? Here is one recipe you can try that is sure to be a hit.

Beef shank is one of those cuts that takes and needs time to prepare. I am not a big fan but my family loves it. I usually do the easy way with vegetables and wine, dump in the instant pot and let it cook. But this recipe is a stove top one and though it doesn’t get to the fall apart tenderness that the pressure cooker makes it, it is still tender, full of flavour and you can skip the wine.

These are all the ingredients you need. You can use your preferred spices. I used some mixed spices, cumin and black pepper


  • 1/2 cup of plain flour, mixed in a plate with 1/2 tsp of black pepper and salt
  • 4 beef shank pieces
  • 2 tbsp cooking oil
  • 3 onions, sliced
  • 5 tomatoes, chopped
  • 3 garlic cloves, crushed
  • 1 tbsp tomato paste
  • I cup water or beef broth
  • 1 tsp mixed spices
  • some chopped coriander
  • 1 lemon


Heat a large sauce pan and add one tablespoon of oil. Coat each shank with flour lightly until well browned. Set aside

In the same pan, add the other tablespoon of oil and and sauté your onions till soft. Add the garlic, mix well, then add the tomato paste and your mixed spices. Mix well and you can add a little water so that the mixture doesn’t burn.

Once the paste is cooked a bit, add the browned shanks in a layer in your pan. Don’t stir, then add the chopped tomatoes on top.

Add the tomatoes on top of the shanks and reduce the heat.

Add the water or broth or wine if using any. One cup only. Bring to the boil then reduce the heat to low and cover. Let it simmer for 2 hours until the sauce is thick and the meat is ready and tender.

Grate the lemon rind and mix with the coriander, then sprinkle just before serving.

Now ready to serve, the sauce is thick and the meat is tender almost separating from the bone.

You can serve with your starch of choice, I served with a no yeast naan bread and jeera rice. The naan bread recipe is from here. For the rice, I parboiled it then once drained and cooled, add to a pan with a tsp of ghee and cumin seeds, mix gently and let the rice heat through. Add some chopped coriander and remove from heat.

You can now serve your dish as you wish. Bon Appétit!

Final plate: A delicious weekend meal!