Butternut Squash Dal
Submitted by patty.davy
Butternut squash dal simmers red lentils and sweet squash with onion, garlic, ginger, and curry until soft and creamy, then a light mash brings it together. A cozy, vegetarian one-pot Indian-style dal that’s hearty and wholesome.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minCozy, creamy, and quietly nourishing, this dal pairs red lentils with sweet butternut squash for a comforting one-pot meal that’s as wholesome as it is satisfying.
Red lentils are the workhorse here. They cook fast and, unlike other lentils, break down as they simmer into a soft, almost porridge-like creaminess, no blender required. The butternut squash softens alongside them and lends a natural sweetness that plays beautifully against the warm curry spices.
Blooming the curry powder, garlic, and ginger in butter before the liquids go in is the step that wakes up their flavor, so the whole dish tastes deeper and more aromatic. A splash of milk adds richness, and a light mash at the end with a potato masher brings everything together while leaving some texture. Finish with fresh cilantro and a pinch of garam masala for a fragrant lift.
Chef Tips
- Rinse the lentils well and pick out any grit before cooking.
- Bloom the curry, garlic, and ginger in the butter first. It deepens the whole dish.
- Mash only lightly at the end so you keep some texture rather than a smooth puree.
Variations
- Use coconut milk instead of dairy milk for a richer, vegan-friendly dal.
- Stir in spinach or kale at the end for extra greens.
- Brighten it with a squeeze of lime or a spoon of mango chutney, and serve over rice or with naan.
Ingredients
Directions
Place lentils in a fine sieve and pick through to remove any stones or grit.
Rinse well and drain; stir into broth and set aside.
In a large, deep saucepan, melt butter over medium heat; sauté onion for 3 minutes or until starting to soften.
Add garlic, ginger, curry, salt and pepper; sauté for 2 minutes or until softened.
Add lentils in broth, squash and milk.
Bring to a simmer, stirring often.
Cover, leaving lid ajar, reduce heat and simmer, stirring occasionally, for 25 minutes or until squash and lentils are soft and tender.
Remove from heat and mash lightly with a potato masher.
Sprinkle with cilantro or green onions and garam masala (if using).
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