Sunday, April 7, 2013

Dahl it up

LAST night I made an autumnal chickpea, spinach and pumpkin dahl to take to a dinner to celebrate a galpal's birthday.

It's so delicious and easy to make you forget how darn healthy it is too.

My pumpkins were not quite ready so I had to buy one,but I used corranderseeds and freshly gathered herbs. If you want to make veggie stck,simply smmer some chopped carrots and celery in a litre of ater for 20 minutes, cool then strain. 

700g butternut pumpkin, peeled, deseeded, cut into 1.5cm cubes
800ml vegetable stock or water
700g chickpeas (soak night before)
200g fresh English spinach leaves, washed, drained
260g frozen spinach
1/2 cup skinny greek yoghurt
3 garlic cloves, crushed and chopped
2 tsp ground coriander seeds
2 tsp ground cumin
1 tsp ground turmeric
1 tsp cayenne pepper
Bunch freshly picked coriander
Pita or Naan bread to serve

1. Soak chickpeas then night or early morning before (at least 8 hours), then rinse.

2. Place pumpkin and stock / water in a saucepan over high heat and boil.
Cook, covered, for 58 or 10 minutes or until tender then roughly mash.

3. Add chickpeas, frozen spinach, fresh spinach, yoghurt, garlic, all dried / ground spices and cook, stirring, over medium heat for 10 or 12 minutes - you will see it thicken up.

4. Allow to simmer for a few more minutes until it's the consistency you want.

5. Toast or heat up bread in the oven or via the grill

6. Ladle the dhal into bowls, add fresh coriander and serve with bread.

Yummy hotby the fire and it freezes well too.

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