There are many dishes I could eat more than once in a week, and dal is very high on the list. I like to make it in big batches and serve it with different things each time I have it.
This dal is particularly special, made in the way I’d jotted down after spending time with a local Sri Lankan family, with half of the pumpkin blended to make it even creamier.
I love using yellow split peas, mostly for their texture, and they really enhance the dish, adding a bit more bite and an almost nutty taste.
- Coconut oil 2 tbsps
- Black or yellow mustard seeds 1 tbsp
- A white or brown onion finely chopped
- Garlic 4 cloves, crushed or finely chopped
- Ginger 2 tbsps, freshly grated
- Turmeric 1 tbsp, freshly grated
- A large handful of fresh coriander stems finely chopped, leaves roughly chopped
- A pinch of dried chilli flakes
- Ground cumin 4 tsp
- Curry powder (without salt preferred) 2-3 tsp
- Curry leaves, fresh or dried A small handful
- Vegetable stock 1.5-2 litres
- A small pumpkin or squash, raw, any variety, skin on or off
- Dried yellow split peas 550g, soaked for at least 4 hours
- Salt and pepper
- A cinnamon stick
- Coconut milk 250ml
- Juice and zest of one lime
Discover more of Sophie Gordon's recipes in The Whole Vegetable (Penguin Michael Joseph, £25)