Moong dal with pumpkin, mango and coconut
Creamy yellow lentils with butternut squash, mango and coconut milk, lightly spiced and seasoned with Kikkoman Less Salt Soy Sauce. Served with roti and carrot–ginger slaw for freshness and crunch.
Ingredients
Dal:
Roti:
Carrot and ginger slaw:
Decoration:
Preparation
Step 1
150 g butternut squash – 150 g yellow lentils (moong dal) – ½ tsp turmeric – 350 ml water – 60 g shallot, diced – 100 g red pepper, diced – 1 tbsp coconut oil – 2 garlic cloves, chopped – ½ tsp ginger, grated – 150 ml coconut milk – 50 g mango, cut into large cubes – 40 g spinach – 1 tbsp lime juice – 2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce
Peel the squash and cut into large cubes. Cook the lentils with the squash and turmeric in the water for 20 minutes. In a pan, sauté the shallot and red pepper in the coconut oil for 2–3 minutes, then add the garlic and ginger and cook for 30 seconds. Stir in the cooked lentils with the squash, pour in the coconut milk and simmer for 5 minutes. Add the mango and spinach and cook for 1–2 minutes. Season with the lime juice and Kikkoman Less Salt Soy Sauce.
Step 2
150 ml wholewheat flour – 20 g additional flour for dusting – 100 ml warm water – 20 g clarified butter (ghee), melte
Combine 150 g of the wholewheat flour with the warm water and knead the dough for about 5 minutes. Leave to rest for 20 minutes in a bowl covered with a damp cloth or cling film. Divide into 4 pieces and shape into balls. Before rolling out, dust lightly with the remaining 20 g flour, then roll into thin rotis. Heat a dry pan over medium-high heat and cook each roti for 3 minutes on each side until golden bubbles and charring appear. Brush each side with the melted ghee before serving.
Step 3
150 g carrot, coarsely grated – 1 tbsp ginger, chopped – 1 tsp black mustard seeds – 2 tbsp oil – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – ½ tsp dried chilli flakes – A few coriander leaves
Sauté the ginger and mustard seeds in the oil for at least 20 seconds, then remove from the heat and leave to cool for 2 minutes. Add to the grated carrot, season with the Kikkoman Less Salt Soy Sauce and mix well. Garnish the dal with the dried chilli flakes and coriander leaves. Serve with the roti and carrot–ginger slaw.
Recipe-ID: 1602
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150 g butternut squash – 150 g yellow lentils (moong dal) – ½ tsp turmeric – 350 ml water – 60 g shallot, diced – 100 g red pepper, diced – 1 tbsp coconut oil – 2 garlic cloves, chopped – ½ tsp ginger, grated – 150 ml coconut milk – 50 g mango, cut into large cubes – 40 g spinach – 1 tbsp lime juice – 2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce
Peel the squash and cut into large cubes. Cook the lentils with the squash and turmeric in the water for 20 minutes. In a pan, sauté the shallot and red pepper in the coconut oil for 2–3 minutes, then add the garlic and ginger and cook for 30 seconds. Stir in the cooked lentils with the squash, pour in the coconut milk and simmer for 5 minutes. Add the mango and spinach and cook for 1–2 minutes. Season with the lime juice and Kikkoman Less Salt Soy Sauce.
150 ml wholewheat flour – 20 g additional flour for dusting – 100 ml warm water – 20 g clarified butter (ghee), melte
Combine 150 g of the wholewheat flour with the warm water and knead the dough for about 5 minutes. Leave to rest for 20 minutes in a bowl covered with a damp cloth or cling film. Divide into 4 pieces and shape into balls. Before rolling out, dust lightly with the remaining 20 g flour, then roll into thin rotis. Heat a dry pan over medium-high heat and cook each roti for 3 minutes on each side until golden bubbles and charring appear. Brush each side with the melted ghee before serving.
150 g carrot, coarsely grated – 1 tbsp ginger, chopped – 1 tsp black mustard seeds – 2 tbsp oil – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – ½ tsp dried chilli flakes – A few coriander leaves
Sauté the ginger and mustard seeds in the oil for at least 20 seconds, then remove from the heat and leave to cool for 2 minutes. Add to the grated carrot, season with the Kikkoman Less Salt Soy Sauce and mix well. Garnish the dal with the dried chilli flakes and coriander leaves. Serve with the roti and carrot–ginger slaw.
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