PREP + COOK TIME 1 HOUR 15 MINUTES (+ PROVING) SERVES 4
800g pumpkin, peeled, cut into 2cm chunks
2 tablespoons olive oil
2 teaspoons cumin seeds
1 teaspoon coriander seeds
1 medium red onion (170g), chopped finely
120g carrot, chopped finely
75g fresh coriander, leaves picked, stems chopped
4cm piece fresh ginger (20g), grated finely
2 cloves garlic, crushed
2 teaspoons yellow mustard seeds
1 teaspoon ground turmeric
150g (¾ cup) red lentils, rinsed
500ml (2 cups) vegetable stock
500ml (2 cups) water
1 cinnamon stick
2 teaspoons (7g) dried yeast
125ml (½ cup) warm water
2 teaspoons brown sugar
200g (1 cup) reserved pumpkin purée (see step 2)
300g (2 cups) plain flour
1 teaspoon sea salt flakes
Fresh coriander leaves, chopped coarsely, for garnish
2 tablespoons olive oil
1 Preheat oven to 200°C/180°C fan.
2 Line an oven tray with baking paper. Toss pumpkin with half the oil on tray. Roast for 30 minutes
or until tender; cool for 5 minutes. Process pumpkin until smooth. Reserve 200g (1 cup) of pumpkin purée for the naan and 200g (1 cup) for the dhal.
3 Make pumpkin naan.
4 Meanwhile, toast cumin and coriander seeds in a large frying pan over medium heat, shaking pan occasionally, for 1 minute or until fragrant. Transfer to a mortar and pestle; pound until ground.
5 Heat remaining oil in same pan over medium-high heat; cook onion and carrot, stirring, for 5 minutes or until soft. Add coriander stems, ginger, garlic, mustard seeds, turmeric and ground spices; cook, stirring, for 1 minute or until fragrant. Add lentils, stock, the water, pumpkin purée reserved for dhal and cinnamon stick; bring to the boil. Reduce heat to medium-low; simmer, partially covered, for 30 minutes.
6 Stir lentil mixture. Make four indents in mixture; crack eggs into indents; cook, covered, for
10 minutes or until eggs are set.
7 Serve dhal with pumpkin naan and coriander leaves.
Combine yeast, the water and sugar in a medium bowl. Stand for 5 minutes or until foamy. Stir pumpkin purée reserved for naan, flour and a pinchof the salt flakes into the yeast mixture until a dough forms. Knead dough on a lightly floured surface for 5 minutes or until smooth and elastic. Transfer to a greased bowl; cover with a clean tea towel. Stand in a warm place for 30 minutes or until doubled in size. Transfer dough to a floured surface; knead in coriander. Divide dough into four pieces; roll each piece into an oval, 3mm thick.
Sprinkle with some remaining salt flakes. Brush 1 teaspoon of oil on each side of naan. Cook naan, in batches, on a heated grill plate over high heat for 2 minutes each sideor until puffed and golden.
Sprinkle with toasted coconut and chilli flakes. Serve with lime cheeks.