Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, red lentil & butternut squash coconut dal. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Red Lentil & Butternut Squash Coconut Dal is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Red Lentil & Butternut Squash Coconut Dal is something that I have loved my whole life.
The lentil (Lens culinaris or Lens esculenta) is an edible legume. It is an annual plant known for its lens-shaped seeds. As a food crop, the majority of world production comes from Canada and India. Among other lentils, red lentils have a sweet distinct flavor.
To get started with this recipe, we have to prepare a few components. You can have 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:
- Take 1 butternut squash
- Take 2 onions
- Get 400 g red split lentils
- Make ready 400 ml coconut milk
- Get 800 ml water (boiling)
- Prepare 1 tsp tomato puree
- Take 2 tsp curry powder
- Make ready 1/2 tsp chilli powder (or fresh chilli)
- Make ready 1 vegetable stock cube
- Prepare Pumpkin seeds
- Get Salt, pepper, oil
- Prepare To serve:
- Get Coriander garnish (optional)
- Get Plain naan bread
Red Lentil Dal is the perfect plant-based Indian meal! Rich, fragrant, and packed with protein for a meal you can feel good This red lentil dal is the sixth Indian recipe in a row I've shared here on the blog. So they are perfect for that last minute healthy addition to a meal. The go-to lentil for quick dinners, red lentils (or masoor dal) cook down to a rich soothing soup or curry in about Our red lentil recipes will give you endless ideas for these cheap store cupboard staples.
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.
So they are perfect for that last minute healthy addition to a meal. The go-to lentil for quick dinners, red lentils (or masoor dal) cook down to a rich soothing soup or curry in about Our red lentil recipes will give you endless ideas for these cheap store cupboard staples. This is the best Red Lentil Soup! It's slightly spicy, creamy, and quick to prepare. Wikipedia Article About Red Lentil on Wikipedia.
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