My most favourite winter meal ever (Pumpkin Daal)

I’ve been making, eating and writing about this recipe for years, and it’s still one of my absolute favourite cold-season suppers. Honestly, I could eat it three meals a day, every day of the week—if only my family could keep up (they prefer a bit more variety it seems :) ).

What I love most is how flexible it is. The base is pumpkin, warming spices and coconut cream—and from there, you can use whatever pulses you’ve got on hand. It always ends up being the most delicious, nourishing, belly-warming bowl of comfort. I usually go with red split lentils (they cook fast and break down beautifully), and I often add in cooked chickpeas too, which give it a bit of texture and bite. That combo—with the soft, slow-cooked pumpkin and creamy lentils—is just heaven. You could also use whole cooked black or brown lentils added closer to the end for a similar effect.

Sometimes I’ll stir through some crumbled tempeh, tofu or shredded chicken near the end of cooking so it warms through and becomes part of the soup.

You can serve it on its own with a dollop of yoghurt and a sprinkle of coriander, or with some crusty bread or roti to dip. I love it with plain white rice—but the most popular version in our house (and at every dinner I’ve served it at) is when I spoon it over crispy roasted potatoes and top it with Greek yoghurt, dill, coriander and toasted cashews. Honestly, it’s so simple, affordable and make-ahead friendly—you can reheat it in 15 minutes before dinner—and everyone loves it.

Once you’ve made it a couple of times, you’ll get the hang of it and be able to wing it with whatever’s in your kitchen.

Below are two versions I’ve published in the Otago Daily Times—one for a vegan slow cooker version, and (my preferred method) one for the stovetop that you can make vegan or not. Please try it, and let me know what you think!

Creamy pumpkin daal stove top method here

Creamy pumpkin daal Slow cooker method (vegan) click here for more vegan slow cooker meals or here’s my daal recipe from his column below;

The easiest pumpkin daal in the world

Serves 6

3 cups pumpkin, skinned and diced

1 cup split red lentils, rinsed

2 tins Indian-flavoured tomatoes

1 tin coconut cream

3 tsp mild indian curry powder

3 tsp vegan chicken stock powder

4cm piece fresh ginger grated

3 bay leaves (optional)

1 cinnamon stick (optional)

1 red chilli finely chopped (optional)

Method

Place all ingredients in the slow cooker with 500ml water. Cook on low 6-8 hours or high 4-6 hours. Taste and add salt if needed.

Serve on rice or crunchy roast potatoes with roti, coconut yoghurt, fresh chilli, fresh mint and coriander

Enjoy!

Penelope xo