Red Lentil Dahl w/ Butternut Squash & Cinnamon
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Course
Main Course
-
Cuisine
Indian
Red Lentil Dahl w/ Butternut Squash & Cinnamon
Description
The dish begins by rinsing and boiling red lentils until soft, then seasoning them with curry powder and salt. Separately, garlic, ginger, and celery are sliced and sautéed in sunflower oil to develop fragrance. Diced butternut squash and spices including cardamom and a cinnamon stick are added, along with canned tomatoes and enough water to cover the squash. The mixture simmers until the squash can be easily pierced, allowing the flavors to meld as the liquid reduces. The cooked lentils are then either mixed with the squash or served alongside.
This dahl has a creamy texture from the lentils with the squash providing tender sweet bites. The cinnamon and cardamom offer a subtle warmth complementing the gentle heat from curry powder. It is suitable as a hearty vegetarian meal. The method ensures a balance of cooked ingredients and spices without overpowering.
Ingredients
- 1 cup red lentils
- 1 2/4 cup squash diced
- 1/5 cup celery
- 3 garlic cloves
- 5 ginger thin slices
- 4/5 cup tomato canned
- 1 tsp curry powder
- 1 cinnamon stick or to taste of cinnamon powder, or half a teaspoon ground cinnamon
- 1/2 tsp cardamom
- 1 tsp sunflower oil or other vegetable oil
- salt
- black pepper
Instructions
Cooked lentils:
- Rinse the lentils thoroughly to wash away any debris.
- In a small pot, add the lentils and 2–3 cups of water—this ensures that you won’t have to strain the lentils after cooking. Boil the lentils for about 20 minutes.
- After boiling the lentils, add a teaspoon of curry powder and salt to taste.
Dhal:
- Slice the garlic, ginger, and apio.
- In a wok, heat the oil and add the sliced garlic and ginger for flavor.
- After roasting the garlic and ginger, add the squash, apio, cardamom, and cinnamon stick.
- Add the canned tomatoes and enough water just to cover the squash.
- Boil everything until the water evaporates. Check if the squash is cooked—if you can pierce it with a fork, it is ready! Add salt and pepper to taste.
Plating:
- You can either mix the squash and the lentils or place them separately on the plate.
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
