Mid-Winter Mung Dal with Pumpkin

Mid-Winter Mung Dal with Pumpkin

Serves 2-4

½ cup of split yellow mung beans

3 tbsp ghee

½ tsp ground fennel seeds

½ tsp ground coriander seeds

½ tsp ground cumin seeds

1 tsp turmeric

½ tsp cinnamon

¼ tsp hing (asafoetida)

½ tsp black mustard seeds

½ tsp black pepper

¼ tsp red chili powder

¼ tsp - ½ tsp ginger powder

2 tsp salt and to taste

1 medium onion

2-3 carrots

2-3 celery stalks

1 cup pumpkin puree or mash

4-6 cups water or broth

Juice of 1-2 lemons

Cilantro for garnish (optional)

Pick through your mung beans making sure there are no stones masquerading as beans, then soak the beans in water overnight or as long as you have.

Head the ghee in a heavy bottom 2 quart pot over medium heat. Once the ghee has melted add all the spices except for the salt and stir well to combine. If the paste is very thick, add more ghee. Cook the spices for 1-2 minutes until very fragrant.

Add the onions and salt and cook until the onions begin to sweat. Add the rest of your vegetables and stir well.

Add the mung beans and then 4 cups of water and mix until everything is well combined. Turn the heat to high and bring to a boil. Immediately reduce to a simmer and cook, uncovered for 30 -45 minutes until the vegetables are soft and the mung beans have begun to disappear in the dahl. If it becomes too thick, you can thin it with a bit more water.

Add the juice of a lemon and then taste for seasoning, adding more salt or lemon juice as needed. Top with cilantro and serve piping hot with a crusty slice of your favourite bread.

Enjoy.