Butternut Squash Dal
Main course or side dish
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
masoor dal (red lentils)
dried |
* |
| 1 ½ | cups |
stock
reduced-sodium |
|
| 1 | tablespoon |
butter
|
|
| 1 | each |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 2 | tablespoons |
ginger root
freshly minced or 1 1/2 teaspoon ground |
|
| 1 | tablespoon |
curry powder
yellow, up to 2 tablespoons |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 3 | cups |
butternut squash
about 1 pound, peeled, and chopped |
*
|
| 1 ½ | cups |
milk
|
|
| ¼ | cup |
cilantro
freshly chopped, or scallions |
|
| 1 | x |
garam masala
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
masoor dal (red lentils)
dried |
* |
| 355 | ml |
stock
reduced-sodium |
|
| 15 | ml |
butter
|
|
| 1 | each |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 3E+1 | ml |
ginger root
freshly minced or 1 1/2 teaspoon ground |
|
| 15 | ml |
curry powder
yellow, up to 2 tablespoons |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 7.1E+2 | ml |
butternut squash
about 1 pound, peeled, and chopped |
*
|
| 355 | ml |
milk
|
|
| 59 | ml |
cilantro
freshly chopped, or scallions |
|
| 1 | x |
garam masala
optional |
*
|
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).
