Coconut lentil and pumpkin dal with rice

Ingredients

For 1 serving

• Lentils60 g
• Pumpkin200 g
• Coconut milk50 ml
• Onion50 g
• Garlic1 clove
• Ginger5 g
• Curry powder1 teaspoon
• Mustard seeds1 teaspoon
• Spinach60 g
• White rice40 g
• Sunflower oil1 teaspoon
• Saltto taste

Contains: mustard,

In season: September – December

Method

1. Rinse the lentils in a sieve. Peel and deseed the pumpkin and cut it into cubes of about 1.5 cm; chop the onion and garlic and grate the ginger.
2. Heat the sunflower oil in a pan over medium heat with the mustard seeds until they pop, then add the onion, garlic and ginger and cook for 4 minutes, until the onion is soft.
3. Add the curry powder, lentils, pumpkin and about four times their volume of water, season with salt and bring to the boil.
4. Simmer over medium-low heat for 30 minutes, stirring now and then, until the lentils are tender and the pumpkin falls apart. Meanwhile rinse the rice and boil it in salted water for the time on the packet, until tender; drain.
5. Add the coconut milk and the washed spinach and cook for 3 minutes, until the spinach has wilted.
6. Serve the dal with the rice.