Tamarind kumera dahl - Revive cafe

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Step 1

1. In a bowl mix the pumpkin and oil together. Put onto an oven tray and bake at 180°C (350°F) for around 15 minutes or until just getting soff.

Step 2

2. In a pot or pan saute the oil, onion, fenugreek, chilli and garlic for 5 minutes or until the onion is soft.

Step 3

3. Add the lentils and boiling water, bring back to the boil, and simmer for 20 minutes or until the lentils are soft. You may have to add a little more water if it dries out before the lentils are cooked.

Step 4

4. Add the honey, salt, tomato paste, tamarind and heat until nearly bubbling

Step 5

5. Add the coconut cream (reserve some for gamish) and stir through.

Step 6

6. Serve with a garnish of coconut cream and fresh coriander on brown rice.