Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, red lentil & butternut squash coconut dal. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Red Lentil & Butternut Squash Coconut Dal is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Red Lentil & Butternut Squash Coconut Dal is something which I have loved my entire life. They are fine and they look fantastic.
This red lentil dal recipe comes by way of my friend Kerissa Barron, who spent several months living and traveling through India. According to Kerissa, every region of India has its own version of the. Who knew a tiny lens-shaped legume could be so versatile?
To get started with this recipe, we must prepare a few components. You can cook red lentil & butternut squash coconut dal using 14 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Red Lentil & Butternut Squash Coconut Dal:
- Get 1 butternut squash
- Take 2 onions
- Get 400 g red split lentils
- Get 400 ml coconut milk
- Prepare 800 ml water (boiling)
- Get 1 tsp tomato puree
- Prepare 2 tsp curry powder
- Take 1/2 tsp chilli powder (or fresh chilli)
- Take 1 vegetable stock cube
- Get Pumpkin seeds
- Make ready Salt, pepper, oil
- Prepare To serve:
- Take Coriander garnish (optional)
- Make ready Plain naan bread
I also use them in this slow cooker winter vegetable soup, which many of you love. I bought red lentils, thinking they would look better in my squash lentil curry. First mistake: squash lentil curry is just meant to look a certain way and there's nothing you can do about that. Our Red Lentils are sourced from the Palouse Valley of Washington and Idaho, where the very best Because they break down while cooking, Red Lentils are perfect for dishes like soups, stews, curries.
Steps to make Red Lentil & Butternut Squash Coconut Dal:
- Peel and chop the butternut squash into small squares. Add a small amount of olive oil to two baking trays and split the squash over the two trays so they are a single layer. Season with salt and pepper, and half a teaspoon of curry powder per tray. Mix with your hands an out in the oven for 45mins at 210c. (Or cook until they are just starting to brown on the outside).
- Meanwhile, chop the onion into small squares. Add to a large frying pan with a small amount of oil. Cook for 2 mins on medium heat. Add the remaining teaspoon of curry powder, tomato puree and chilli powder. Stir to coat the onion and cook for a further two mins.
- Next add the water, coconut milk, stock cube and lentils. Stir well and leave to cook for 30mins on a low heat. Stir occasionally to prevent it catching.
- Once both the dal and squash is cooked, check seasoning and add more pepper or chilli to taste. Add the squash to the dal and sprinkle with pumpkin seeds. Garnish with coriander and serve with naans.
Red lentils named for their beautiful orange-pink color. Of any of the lentil varieties, the texture of red lentils breaks down the quickest. This makes it perfect for creamy soups and curries. Today's vegan red lentil dahl is one of the best options for this. Red lentil soup. by Antony Worrall Thompson.
So that is going to wrap it up for this special food red lentil & butternut squash coconut dal recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
