Roast Pumpkin Dhal with Crispy Shallots
Spice up our Red Lentil Tarka Dhal with roasted pumpkin and a crispy shallot garnish.
- 1 small pumpkin or seasonal squash
- 1 tbsp veg oil
- 1 pouch of SpiceBox Red Lentil Tarka Dhal
- 2 banana shallots, peeled and finely sliced in to rounds
- Veg oil, for frying
- Sea salt flakes, to season
- A small handful of chopped coriander, for garnish
Pre-heat your oven 200 degrees (fan).
Wash any mud off the pumpkin/squash and place it on a roasting tray and drizzle with oil. Sprinkle a generous pinch of salt over the skin and use your hands to massage the oil and salt over the skin. Place in the oven for 40 minutes until the skin is dark golden and the flesh is soft. Take it out and let it cool slightly. Then cut it in half with a large knife and scoop out the seeds with a spoon. Cut into chunks.
While the pumpkin/squash is roasting make your crispy shallots. Coat the bottom of a frying pan with oil and add the sliced shallot. Place the pan on the heat and resist the temptation to stir! When the oil reaches the correct temperature the shallots will begin to fry and turn golden. When they are an even golden colour take the shallots out with a slotted spoon and place on kitchen paper to drain and cool (they will crisp up further). Sprinkle with a pinch of salt.
Heat your dhal in a large saucepan and when it’s simmering, add the pumpkin/squash chunks. Heat through and transfer to a bowl. Top with the shallots and coriander.