Pumpkin black dhal
- January 2020
- Serves 6
- Hands-on time 20 min, oven time 35-40 min, simmering time 1 hour 15 min, plus soaking
Serving vegan guests at a dinner party? This is the recipe you need. The contrast between the rich black dhal and orange roasted pumpkin is truly stunning. Drizzle in the herb and cashew sauce for a fabulous final flourish.
- Vegan recipes
- 13.8g (4.3g saturated)
- 34.8g (7.7g sugars)
If you’re not vegan or avoiding dairy for other reasons, stir in 4-6 tbsp double cream in step 4 for a richer finish.
The dhal will keep for up to 3 days in an airtight container in the fridge. Reheat gently, adding a little splash of water, until piping hot.
Chill a good dry bottled cider for this, or make it a ginger beer.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe