Sri Lankan Prawn and Masoor Dhal with Pumpkin
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Ingredients
- 200 g red split lentils
- 200 g pumpkin, peeled and cubed
- 200 ml coconut milk
- 1 onion, finely sliced
- 1 tbsp sri lankan unroasted curry powder
- 1 tsp mustard seeds
- 8 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
- 250 g raw king prawns, peeled
Nutrition (per serving)
- Calories
- 410 kcal
- Protein
- 25.1 g
- Carbohydrate
- 36.3 g
- of which sugars
- 5.4 g
- Fat
- 18.4 g
- of which saturates
- 14.7 g
- Fibre
- 4.8 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the red split lentils and simmer in 500ml water with the ground turmeric for 12 minutes until almost soft.
- 2
Add the pumpkin and simmer for 10 minutes more until both are tender; mash lightly.
- 3
Stir in the sri lankan unroasted curry powder and coconut milk, and simmer for 5 minutes.
- 4
Heat the coconut oil in a small pan, add the mustard seeds and curry leaves, and fry for 30 seconds until the seeds pop.
- 5
Pour the tempering over the dhal.
- 6
Add the prawns and simmer for 3-4 minutes until they turn pink and are cooked through.
- 7
Serve hot with rice.
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