With the start of fall, all my food ideas are leaning toward soups and stews and how I can add pumpkin to them! I adapted a recipe for yellow spilt pea dahl to make it much more fall-ish and pumpkin-ful.
This recipe is vegan and gluten-free. It's also super easy, hearty and super yummy!
Sorry, I didn't take a photo of it.
Tell me if you try it and what you think!
Black Bean & Pumpkin Dahl
by me
Ingredients:
2 cups dried yellow split peas, rinsed and sorted
1- 15 oz can of light coconut milk (about 2 cups)
4 cups water
1 large onion, diced
1-15 oz can of pureed pumpkin
1-15oz can of black beans, rinsed and drained
2-3 cloves of garlic
2 Tablespoons of Garam Masala
1 teaspoon cumin
1 teaspoon cinnamon
Salt & pepper to taste
Cilantro (optional)
Fresh spinach (opt)
Serve with basmati rice
Directions:
- Rinse and sort the yellow peas. Cover them with water and soak for 10 minutes
- While the split peas are soaking, sauté the onions for about 10 minutes or until just starting to become translucent and soft.
- Add garlic and spices to onions and sauté about 1 minute more, or until the spices become fragrant. Remove from heat and set aside.
- Bring water and coconut milk to boil. Add the peas and the pumpkin stir and turn down the heat to low.
- Stir in the onion & spice mix and cover. Continue cooking on low heat for approximately 30 minutes, stirring occasionally.
- While the peas are cooking, cook the basmati rice
- Stir in the black beans and continue cooking for about 5 – 10 minutes, or until the peas are soft.
Serve over rice and add cilantro on top.
Another serving option is to put the rice in the bowl, add fresh spinach, and then top with the dahl. The heat from the dahl will cause the spinach to wilt perfectly.
Serve with basmati rice