- Heat the oil in a pan over medium-high heat. Add the chopped onion. Cook, stirring, until the onion becomes translucent. Add mustard seeds, garam masala, garlic and ginger. Cook for 1 minute or until fragrant.
- Add the tomato paste, then the broth and 2 cups of water. Let’s boil it. Add the lentils. Reduce the heat to medium-low. Cover. Cook for 20 minutes or until the lentils are almost tender.
- Add the pumpkin. Cook, covered, for another 8 minutes, or until the lentils and squash are tender.
- Meanwhile, remove and discard the stems and midribs of the silver beets. Cut the leaves into large pieces. Add to the lentil mixture. Cook for 2 minutes or until tender. Season with salt and pepper. Spread the dhal with coriander and drizzle with extra oil and serve.
Indian dahl is the equivalent of a stew, but instead of meat being the main ingredient, it is made with vegetables. The term Dahl is also used to name the lens. This recipe is from here lentil and spinach ragout It contains red lentils, a legume that cooks faster than other legumes. Although dahl may seem like an exotic dish, the truth is that all the ingredients in it lentil and spinach ragout They are easily found in all dietetics.