Recipe adapted from Burbury Wholefoods
3/4 cup soaked moog dal
half medium size pumpkin, chopped
2 carrots, chopped
Any other veggies you might like, such as eggplant or zucchini
1 tablespoon coconut oil
1/4 cup of fresh grated ginger (loosely packed)
2 teaspoons mustard seeds
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 1/2 teaspoons good quality curry powder (I love Planet Organic or Simply Organic)
1 1/2 teaspoons turmeric
1 1/2 teaspoons cinnamon
Vegetable or chicken or beef stock (or water)
1/2 lemon, juiced
Lewis & Son Natural Aussie Sausages browned and cut into ½ cm pieces
Soak dal over night.
In a large saucepan, heat the coconut oil with the seeds and let them begin to pop.
Add the ginger, then add all the other spices.
Rinse the dal. Add the dal, pumpkin, carrots and any other veggies to the pot.
Cover with stock or water.
Cover and bring to a boil, add Lewis & Son Natural Aussie Sausage pieces, then reduce to a simmer and allow all the veggies to cook through.
Add the lemon juice and serve.
Recipe by Sally Kingsford Smith--Gentle Health Transformations
with healing herbs, wisdom and TLC