Red Lentil & Butternut Squash Coconut Dal
Red Lentil & Butternut Squash Coconut Dal

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, red lentil & butternut squash coconut dal. One of my favorites. This time, I will 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 current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Red Lentil & Butternut Squash Coconut Dal is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook red lentil & butternut squash coconut dal using 14 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Red Lentil & Butternut Squash Coconut Dal:
  1. Make ready 1 butternut squash
  2. Prepare 2 onions
  3. Make ready 400 g red split lentils
  4. Prepare 400 ml coconut milk
  5. Prepare 800 ml water (boiling)
  6. Make ready 1 tsp tomato puree
  7. Make ready 2 tsp curry powder
  8. Prepare 1/2 tsp chilli powder (or fresh chilli)
  9. Make ready 1 vegetable stock cube
  10. Take Pumpkin seeds
  11. Get Salt, pepper, oil
  12. Prepare To serve:
  13. Make ready Coriander garnish (optional)
  14. Make ready Plain naan bread
Instructions to make Red Lentil & Butternut Squash Coconut Dal:
  1. 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).
  2. 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.
  3. 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.
  4. 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 that’s going to wrap it up for this exceptional food red lentil & butternut squash coconut dal recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!