Butternut Squash Dal

• Produce

  • 2 1/2 cups Butternut squash cubes
  • 2 tbsp Cilantro
  • 3 Garlic cloves
  • 1 1/4 tsp Ginger
  • 1 Green chili
  • 1 Red onion, medium
  • 2 Tomatoes, medium

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1/2 tsp Mustard seeds
  • 1 tsp Salt
  • 1 Salt
  • 1/4 tsp Turmeric, powder

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 1/4 tsp Cumin seeds

• Frozen

  • 5 Curry, leaves

• Liquids

  • 3 1/2 cups Water

• Other

  • ¼ cup chana dal, soaked for 30 minutes, also known as split garbanzo beans
  • ½ cup toor dal, soaked for 30 minutes, also known as split pigeon peas lentil

Found on cookwithmanali.com

Description

Ingredients

• ½ cup toor dal, soaked for 30 minutes, also known as split pigeon peas lentil
• ¼ cup chana dal, soaked for 30 minutes, also known as split garbanzo beans
• 2.5 cups water
• 1 teaspoon salt
• ¼ teaspoon turmeric powder
• 1.25 teaspoons finely chopped ginger
• 2.5 cups butternut squash cubes, from one small squash of around 800 grams
• 1 tablespoon vegetable oil
• ½ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• 1 green chili, chopped
• 3 garlic cloves, finely chopped
• 5-6 curry leaves
• 1 medium red onion, chopped
• 2 medium tomatoes, chopped
• 2 tablespoons chopped cilantro
• 1 tablespoon lemon juice, optional
• 1-2 cups water
• salt, to taste

Directions

• Soak the chana and toor dal for 20-30 minutes. Drain water and set aside.
• To a pressure cook add, the soaked dal with turmeric powder, salt, chopped ginger and butternut squash.
• Pressure cook till dal is nicely cooked and squash is completely softened. I cooked on high heat for 4 whistles and then set the heat to low and cook for additional 5-6 minutes. Let the pressure come off on its own and then set the dal aside.
• In a pan or work, heat oil on medium heat. Once the oil is hot, add cumin seeds and mustard seeds and let them crackle.
• Once the seds pop, add chopped onion, green chili and curry leaves. Saute for 2 minutes or till onion becomes slightly translucent.
• Add chopped garlic and saute for a minute or two.
• Now add chopped tomatoes and mix. Also add salt.
• Cook the tomatoes for 5 minutes or till they soften up.
• Now transfer the cooked dal to pan , add water and mix everything. Adjust salt at this point. Lower the heat and let the dal simmer for 5 minutes.
• Add cilantro and lemon juice (if using) and serve immediately.

Nutrition