Monday, October 23, 2017

Red Split Lentil Dhal with Pumpkin, Whole Wheat Pearl Couscous (No Added Fat)

I wanted to continue experimenting with pumpkin puree to add a holiday taste to main courses, like I did with my seitan dish last Wednesday. I thought that I'd try a dhal.

  • 1 cup red split lentils
  • 4 T pumpkin puree
  • 1 cup eggplant cut into small 1/4" cubes (I used 6 small graffiti eggplants)
  • 1 clove elephant garlic cut into small cubes app. 1/8"-1/4" (or regular garlic cut into 1/8" or smaller dice)
  • 1/4 t turmeric
  • 2 1/4 cups water (red split lentils cook in a ratio of one to between two and two and a half of lentils:water pressure cooked for 13-18m; I picked 16m)
  • 1/4 cup onion cut into approx. 3/8" cubes
  • 2T lemon or lime juice (we were out, alas, but tangerines have just started becoming available - yay! - so I used fresh squeezed tangerine juice, instead
  • (optional) 1T vegan yogurt per serving 

  1. I put the lentils, pumpkin, eggplant, garlic, turmeric, and water into my Instant Pot pressure cooker and cooked for 16m.
  2. After the cooking was done, I waited a few minutes and gently released pressure, then mixed in the tangerine juice and salt. I served with my homemade soy yogurt.
I also made some whole wheat pearl couscous (one part to one and a half parts water, a vegan bouillon cube, salt, and carrot, simmered for 10m then allowed to sit off the heat for 2 more minutes). Oh, and


My family enjoyed the meal. I did, too, but wish I had added onion to the couscous for more flavor. The dhal was fine and nice and thick, but I think could have also had more flavor.

Ideas for the future

Pumpkin didn't really enhance dhal, though I can try other approaches, such as a pumpkin soup with a little lentil dhal mixed in.

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