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
- I put the lentils, pumpkin, eggplant, garlic, turmeric, and water into my Instant Pot pressure cooker and cooked for 16m.
- 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.
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.
Labels: Eggplant, Gluten Free, Instant Pot, Lentils, No Added Fat