Vegetarian Dahl

Serves 4-6

Ingredients

1 Tablespoon Olive Oil
1 Brown Onion, finely chopped
1 Teaspoon Yellow Mustard Seeds
2 Teaspoons Garam Masala
2 Garlic Cloves, crushed
2cm Piece Fresh Ginger, grated
4 Tablespoons Tomato Paste
500ml Vegetable Stock
2 Tins of Lentils, rinsed and drained
300g Butternut Pumpkin, cut into pieces, steamed
1 Bunch Silverbeet, cut into pieces including stalk
Coriander, to serve

Method

1. Heat oil in a large frying pan over medium high heat. Add onion and garlic, cook stirring for 2 minutes or until softened. Add mustard seeds, garam masala and ginger. Cook for 1 minute until fragrant.
2. Stir in tomato paste. Add stock and bring to a simmer. Stir in lentils, pumpkin and stalks of the silverbeet and cook on a medium low heat for 5 minutes or until lentils and pumpkin are warmed through and silverbeet stalks are soft.
3. Add remaining silverbeet, stir through and cook for approximately 2 minutes until wilted.
4. Serve dhal with fresh coriander.

NOTE: you could add pumpkin unsteamed however the cooking time will be a lot loger and you will need to ensure there is enough liquid in the pan.