Pumpkin dhal with cucumber salad

Vegetarian
35 Min
very easy
4 People
Rating starstarstarstarstar
A warming dish of yellow moong dhal with flavours of cardamom and turmeric, served with fresh cucumber, chilli and mint.
1. Heat a large frypan over medium heat with 1 tbsp oil. Slice onion, wedge tomatoes and dice pumpkin (3cm pieces). Add to pan as you go. Cook for 5 minutes until onion has softened.

2. Pour moong dhal pack into pan and sauté for 1 minute until fragrant. 


3. Stir coconut milk and 2 cups water into dhal. Cover and bring to a boil. Simmer for 10 minutes then 5-7 minutes uncovered or until reduced and lentils are soft.

4. Dice cucumber, pick mint leaves and slice chilli. Toss together with bean shoots.

 Whisk together 1 tbsp soy sauce, 1 tbsp vinegar and 2 tbsp olive oil. Toss through salad.

5. Squeeze 1/2 lime juice into dhal (wedge remaining). Season to taste with soy sauce.
Divide dhal among bowls. Serve with salad and lime wedges.

NOTES
Using coconut oil to sauté the vegetables adds extra depth of flavour to the dhal.
Brown onion, 1
Tomatoes, 2
Butternut pumpkin, 1/2 *
Yellow Moong Dhal kit, 1
Coconut milk, 400ml
Continental cucumber, 1
Mint, 1/2 bunch *
Red chilli, 1
Bean shoots, 1 bag (250g)
Lime, 1

FROM YOUR PANTRY
Oil (for cooking + olive), soy sauce (or tamari), red wine vinegar