A warming, wholesome meal that's full of flavour and perfect for sharing.
One of my favourite things about cooking is how a simple meal can bring everyone together around the table.
This Butter Masala Dahl has become a favourite in our home. It's comforting, full of nourishing ingredients, and perfect for busy weeknights or preparing ahead for the week.
I hope it becomes a favourite in your home too.
Serves: 4β6
Prep Time: 10 minutes
Cook Time: 30 minutes
π Ingredients
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1 tbsp olive oil or ghee
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1 brown onion, diced
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2 cloves garlic, minced
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1 tsp fresh grated ginger
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2 cups pumpkin, diced
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1 carrot, diced
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400g can diced tomatoes
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400ml coconut cream
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2 cups vegetable stock
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2 handfuls baby spinach
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Fresh coriander, to serve
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Natural yoghurt (optional)
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Steamed basmati rice or warm naan, to serve
π©π³ Method
1. Start with the aromatics
Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 4β5 minutes until soft. Stir in the garlic and ginger, cooking for another minute until fragrant.
2. Add the vegetables
Add the pumpkin and carrot, stirring to coat them in the flavours.
3. Bring it all together
Add the Love My Earth Butter Masala Dahl Mix, diced tomatoes, coconut cream and vegetable stock. Stir well.
4. Simmer
Bring to a gentle boil, then reduce to a low simmer. Cook for around 25β30 minutes, stirring occasionally, until the lentils are tender and the pumpkin is beautifully soft.
5. Finish
Stir through the baby spinach until just wilted. Taste and season if needed.
π½οΈ Serving Suggestions
Serve with:
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Fluffy basmati rice
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Warm naan bread
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A dollop of natural yoghurt
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Fresh coriander
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A squeeze of lemon for extra freshness
π Mary's Kitchen Tip
If you have a little extra time, roast the pumpkin before adding it to the dahl. It brings out a lovely natural sweetness and makes the dish even more comforting.
This recipe also freezes beautifully, making it perfect for busy weeks when you need a nourishing meal ready to go.
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