BUTTERNUT SQUASH DAL
Sumptuous red lentils cooked with butternut squash, tomatoes and spices.
Servings: 4 Servings
Equipment
- Pressure cooker / Instant pot
Ingredients
- 1 cup Masoor dal wash and soak for 10 mins
- 2 cups Butternut squash peeled and diced
- 4 cloves Garlic
- 1 tsp Cumin seeds
- 2½ cups Water / Vegetable stock
For Tempering
- 3 tbsp Cooking oil
- ½ tsp Cumin seeds
- 5 cloves Garlic
- 1 inch Ginger
- 4 no Whole dry red chillies
- 1 sprig Curry leaves
- 1 no Tomato roughly chopped
- 1 tsp Red chili powder
- ½ tsp Turmeric powder
Instructions
Cooking lentils
- Add washed lentils, chopped butternut squash to the instant pot/pressure cooker.
- In a mortar and pestle, gently pound the garlic cloves and cumin seeds to a coarse paste. Add this paste to the lentils.
- Now add water / vegetable stock to the pressure cooker/Instant pot and cook for 3 whistles.If you are using Instant pot, Press pressure cook, select custom and set the time to 14 mins and cook the lentils and veggies on high pressure.
- Later open the lid, add in salt to taste, give it a good mix. And keep aside.
Tempering
- Heat a pan, add oil and once its hot add in cumin seeds and let it splutter.
- Now add in minced garlic, minced ginger, torn red chilies, Curry leaves and fry until the garlic turns golden brown.
- Once the garlic is roasted, add in chopped tomatoes and cook until they are slightly mashed.
- Add in turmeric powder, red chili powder, and turn off the heat.
Reheating the dal
- Add in Tempering/tadka with tomatoes to the cooked lentils and cook for 2 more mins.
- Taste and adjust the seasoning according to your taste preference.
It's Serving time!!
- Serve a bowl of sumptuous Warm BUTTERNUT SQUASH DAL with rice / roti.
