Lentil & bean dhal

• 1 teaspoon cumin seeds
• 1 teaspoon vegetable oil
• 2 teaspoons brown mustard seeds
• 2 teaspoons ground coriander
• 1/2 teaspoon ground turmeric
• 1 teaspoon dried chilli flakes
• 580ml (2 1/3 cups) water
• 1 large brown onion, chopped
• 2 large garlic cloves, finely chopped
• 1 tablespoon grated fresh ginger
• 200g (1 cup) brown lentils
• 1 300g can butter beans, rinsed, drained
• 250g jap or jarrahdale pumpkin, deseeded, peeled, cut into 1.5cm pieces
• Salt & freshly ground black pepper
• 1/2 cup loosely packed chopped fresh coriander
• Cooked pappadoms (optional), to serve

Energy 503kJ	Fat saturated -
Fat Total 3.00g	Carbohydrate sugars 7.00g
Carbohydrate Total 13.00g	Dietary Fibre 7.00g
Protein 7.00g	Cholesterol -
Sodium 13.95mg

All nutrition values are per serve.

1. Step 1

   Heat a saucepan over medium-low heat for 1 minute. Add the cumin seeds and cook for 30 seconds or until aromatic. Remove cumin seeds from pan and set aside. Add oil to pan and then mustard seeds. Cook, stirring, until seeds begin to pop. Add ground coriander, turmeric and chilli flakes, and cook, stirring for 30 seconds or until fragrant.

2. Step 2

   Stir in 80ml (1/3 cup) of the water with the cumin seeds, onion, garlic and ginger. Bring to a simmer and cook, covered, for 10 minutes or until the onion softens.

3. Step 3

   Stir in remaining water and lentils. Bring to the boil over high heat. Reduce heat to medium-low. Cook, covered, for 10 minutes. Stir in butter beans and pumpkin, and cook, almost covered, for 20 minutes or until lentils and pumpkin are tender and mixture is thick.

4. Step 4

   Remove from heat, season with salt and pepper. Stir in coriander. Serve with pappadoms.

note: Place 4 pappadoms on a heatproof, microwave-safe rack or plate lined with non-stick baking paper. Cook, on High/800watts/100%, for 1-2 minutes or until they crumple.