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!

Meatless Monday: Split Black gram and Beans Curry.

Split Black gram (urad dal) and yellow kidney beans come together in a creamy coconut sauce that will definitely remind you of dal makhani; That creamy buttery bowl of lentil goodness we love eating with naan bread or jeera rice. The difference though is the absence of butter and fresh cream, replaced with coconut cream but the method is more or less the same.

Ingredients: 2 cups split black gram, 2 cups yellow beans already boiled, one onion chopped, 1 tbsp ginger garlic paste, 1 tbs coriander seeds, 1 tbsp ghee, 2 chopped tomatoes, 1 bay leaf, 1/4 tsp turmeric, 1 teaspoon each curry powder and garam masala and chopped coriander leaves for garnish. Not in pic: 1small can coconut cream, and 1 tsp Dried fenugreek leaves.
Heat your pan, add ghee let it melt then add your 1 tsp of cumin seeds and bay leaf. Let them start to sputter then add the onion and cool till it’s soft.
After onions are soft, add your ginger garlic, ground coriander seeds mix well then add the turmeric and curry powder. Don’t let them burn. Add the tomatoes and some salt. Cover and let cook for about 10 minutes till tomatoes are soft and mushy.
Let the tomatoes cook completely.
Add the beans, mix well and add the coconut cream. You can also use thick coconut milky mix and cover. Let simmer on very low heat for about 30- 45 minutes. Keep checking it doesn’t burn.
Once ready and thick, add the garam masala, fenugreek leaves, dhania leaves and a squeeze of lemon. Check seasoning and turn off heat. Let sit a little while before serving.
Garnish with some cream and serve with chapati.

I hope you enjoy making this for your family. You can add chili if no kids are eating it. Try it!