Nope, dahl is not just for vegetarians. We're onboarding carnivores to these protein-packed pulses and we're going out on a limb to say they'll love this golden-hued version sweetened with coconut milk and pumpkin. A topping of sticky and caramelised ginger-hued beef mince will soften every meat-lover's entry to this sub continental staple loved by vegos the world over.
Peel and chop pumpkin into 3cm pieces. Peel and slice onion into thin half-moons. Dissolve stock cube into 435ml (1 3⁄4 cups) boiling water.
Melt butter in a saucepan over medium-high heat until bubbling. Add onion and a sprinkle of salt and cook for 2–3 minutes or until translucent. Add turmeric, lentils, pumpkin, stock and coconut milk, bring to a simmer and cook, stirring occasionally to prevent lentils from sticking, for 30–35 minutes. While dahl is cooking, continue with step 3.
Halfway through the dahl's cooking time, heat vegetable oil in a frypan over medium-high heat. Add mince and a pinch of salt flakes and cook, breaking up with a wooden spoon, for 5–6 minutes or until mince is caramelised.
Grate ginger. Add ginger and mustard seeds to beef and cook, stirring, for 30 seconds or until fragrant. Add baby spinach and stir to wilt. Season with salt and pepper.
Add mango chutney to mince and cook, stirring, for 1 minute or until sticky and ingredients are coated.
Season pumpkin dahl well with salt and pepper. Divide dahl between bowls and top with sticky ginger beef to serve.