Simple pumpkin dhal with ricotta, fennel and chilli

Ingredients

• 1 cup yellow split peas, soaked in cold water overnight and drained

• 1 onion, chopped

• 2 cloves garlic, chopped

• 2 cups roasted pumpkin

• 2 tablespoons ghee

• 300g ricotta, cut in wedges

• 1 teaspoon fennel seeds

• 1 teaspoon cumin seeds

• 2 tablespoons pumpkin seeds

• Pinch chilli flakes

• Generous pinch sea salt

Method

1. Place dhal, onion and garlic into a pan cover with 1.5 litres and bring to boil, cook for 40 minutes or until the split peas squash easy between your thumb and first finger when tested.

2. Make sure you skim the surface for any scum as the peas cook.

3. Add the pumpkin and cook for 15 more minutes or until nice and creamy.

4. Keep an eye on it and add more water if you have a tendency to boil the living daylights out of things.

5. Add the ghee to a large frypan add the ricotta and cook over a low to medium heat for 3 minutes each side to warm through.

6. Remove ricotta add spices, seeds and and salt and to pan, cook for 2 minutes or until golden.

7. Serve bowls of pumpkin dhal topped with the ricotta and tempered spices and seeds