“I’ve always loved dhal. It’s tasty, filling and good for you. This red lentil dhal dish is so simple to make and super delicious, perfect for baby food. For older children, it’s great served with warm roti bread, which is readily available from most supermarkets…” Emily Dupuche
(Author of ‘Food Babies Love’)
Quick Facts About This Recipe
Age: Second month of eating, plus
Makes: 2 cups
Prep time: 5 minutes
Cooking time: 30 minutes
- ½ butternut pumpkin, peeled and diced into 2 cm pieces
- 2 tablespoons olive oil
- 2 teaspoons butter
- ½ small onion, finely diced
- 1 garlic clove, minced
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- ½ cup red lentils
- 1 ½ cups salt-reduced chicken or veggie stock
- Plain full-fat yoghurt
- 1 tablespoon chopped fresh coriander leaves
- Preheat the oven to 180 degrees. Line an oven tray with baking paper.
- Toss the pumpkin in 1 tablespoon of olive oil. Place on the baking tray and roast for 30 minutes, stirring occasionally. Check the pumpkin is soft all the way through before removing from the oven.
- To make the dhal, heat a saucepan over medium heat. Add the remaining oil and butter and saute the onion for 5 minutes.
- Add the garlic and saute for a further minute. Add the ground spices and stir until fragrant, about 30 seconds. Add the lentils and stock and simmer, covered, for 20 minutes, stirring occasionally, until soft and mushy. Add the chopped coriander.
- Mash ¾ cup of roasted pumpkin pieces with a fork and stir into the cooked lentils until well combined.
- Puree if required or leave as is. Serve warm with a dollop of yoghurt stirred through and some fresh coriander leaves as a garnish.
- TIP: This dish will take you a long way – just adjust the spice levels as your baby grows.
Food Babies Love is a gorgeous recipe guide for Mum’s who want to cook real, delicious food for their little ones.
This title is available from Dymocks.