pumpkin & mung bean dhal

makes 4 serves
preparation time
10 minutes
cooking time
40 minutes (including cooking of spices at start)


  • 1 small finger size stem of fresh turmeric (or 2 teaspoons ground turmeric)
  • 1/4 cup extra virgin olive oil (or ghee if dairy tolerant - lucky you!)
  • 3 teaspoons cumin powder
  • 2 small red chillies, finely sliced
  • 3 teaspoons yellow mustard seeds
  • 1 shallot, diced
  • 4 garlic cloves, crushed
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 1 heaped tablespoon of finely chopped coriander roots
  • 1 thumb size piece of freshly grated ginger
  • 100 mls of passata (or 3 diced truss tomatoes)
  • 2 teaspoons apple cider vinegar
  • 250 grams pumpkin, skin removed and cubed
  • 1/2 teaspoon each of salt and pepper
  • 150g split mung beans
  • 500mls quality sugar free, yeast free chicken or vegetable stock
  • 1 bunch of fresh coriander to serve


Start by bringing a large saucepan to a low - medium heat. Add in the extra virgin olive oil and then add in the turmeric, ginger, cumin, chilli, mustard seeds, gara masala, ground coriander and coriander roots. Stir continuously coating all the spices and the root herbs with the oil for a good 2 -3 minutes till really nice and fragrant, being careful not to burn them.

Add in the diced shallots and garlic and stir through allowing them to cook down and soften. This will take only a few minutes. Now add the passata (or chopped tomato), apple cider vinegar plus the salt and pepper, stirring through well and continuing to do so for a few minutes. 

Now add the pumpkin and the mung beans and stir through coating them well in all the spices. After a few minutes add the stock. Bring the dhal to a boil then turn it down to a very low simmer. Leave to cook for around 30 minutes until the mung beans are soft and the pumpkin has broken down into the dhal. 

Serve with brown rice and topped with lots of fresh coriander, papadams and pan seared spinach.