A cosy duo of comforting autumnal recipes: a red lentil dal with carrots, pumpkin and fried ginger, and sweet-and-sour pork tempered with ginger and curry leaves
Autumn is a spectacular season, with its brightly coloured squashes and warm flavours. Unfussy, richly flavoured braises and stews sit bubbling on hot stoves. This week, I bring you a ginger-laced dal cooked with carrots and pumpkins, and a sweet-sour braised pork inspired by the coastal cooking I grew up with in India. These are meals that can be eaten at the dinner table, but which are also wonderful if you’re curled up on the sofa under a blanket.
