Red lentil dhal with roast pumpkin and curry-leaf butter recipe

Tossed in garam masala and roasted to golden perfection, Kent pumpkin finds its place atop this rich red lentil dhal. Fennel and curry leaf add aromatic lift, while a final flourish of brown butter spiked with roasted cashews, ginger and nigella brings crunch and depth. Finish with a scatter of coriander, fried curry leaves and fresh green chilli to sharpen every bite.