Pumkin Dhal with Pear Pickle and Poppadums

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Place all rice ingredients in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to the lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
3. Toss pumpkin on prepared tray with a drizzle of olive oil and season with salt and pepper. Roast for 10–12 minutes until tender.
4. Heat a drizzle of olive oil in a medium pot on medium heat and fry onion for 3–4 minutes, until softened but not coloured. Add korma paste and lentils and fry for 1 minute. Add all remaining pumpkin dhal ingredients and bring to a simmer. Reduce heat to low and simmer for 15 minutes until lentils are tender, stirring often to avoid burning. Add cooked pumpkin to pot and stir to combine.
5. While dhal simmers, prepare pear pickle; grate pear and cucumber into a medium bowl. Stir through remaining pear pickle ingredients and season with salt and pepper
6. Brush each poppadum on both sides with oil, place between two paper towels and microwave for 40–50 seconds (depending on microwave strength) until puffed and crispy.
7. Divide rice between bowls and top with pumpkin dhal. Serve pear pickle and poppadoms on the side. Garnish with coriander.