You’ll Need
For the Dhal
300g red lentils, rinsed
500g pumpkin or butternut squash, cut into 2cm chunks
1 onion, finely chopped
2 garlic cloves, finely grated
20g fresh ginger, finely grated
1 tsp ground turmeric
1 tsp mild curry powder
1/2 tsp mustard seeds
8 curry leaves or 1 bay leaf
400ml light coconut milk
450ml hot vegetable stock
1 tbsp vegetable oil
Sea salt
For the Coconut Crumb
50g fresh breadcrumbs
25g desiccated coconut
1/2 tsp chilli flakes
1 tsp vegetable oil
Juice of 1/2 lime
Optional but dangerous
Freshly cooked rice
Mango chutney
Chopped coriander
Equipment
One 2-litre deep heatproof dish with foil and one shallow tray
Method
Put the lentils, onion, garlic, ginger, turmeric, curry powder, mustard seeds, curry leaves, coconut milk, stock and salt in the deep dish.
Cover tightly with foil and air fry at 175°C for 25 minutes.
Toss the pumpkin with the oil and air fry on the shallow tray at 195°C for 14-16 minutes.
Stir the dhal thoroughly, adding boiling water if it is thicker than porridge.
Fold in the roast pumpkin and remove the curry leaves or bay leaf.
Mix the breadcrumbs, coconut, chilli and oil and scatter over the top.
Air fry uncovered at 195°C for 7-9 minutes until the crumb is crisp.
Finish with lime juice and rest for 3 minutes.