Butternut Squash Dal

Vegan and gluten-free

Serves-4-People

Serves
4 People

Cooking-15-Mins

Cooking
25 min

Preparation-15-mins

Preparation
20 mins

You will need

To Pressure Cook

1/2 cup toor dal soaked for 30 minutes, also known as split pigeon peas lentil

1/4 cup chana dal soaked for 30 minutes, also known as split garbanzo beans

2.5 cups water

1 teaspoon salt

1/4 teaspoon turmeric powder

1.25 teaspoons finely chopped ginger

2.5 cups butternut squash cubes from one small squash of around 800 grams

Tempering/tadka

1 tablespoon vegetable oil

1/2 teaspoon mustard seeds

1/4 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

Let’s get cooking!

1

Soak the chana and toor dal for 20-30 minutes. Drain water and set aside.

2

To a pressure cook add, the soaked dal with turmeric powder, salt, chopped ginger and butternut squash.

3

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 it's own and then set the dal aside.

4

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.

5

Once the seds pop, add chopped onion, green chili and curry leaves. Saute for 2 minutes or till onion becomes slightly translucent.

6

Add chopped garlic and saute for a minute or two.

7

Now add chopped tomatoes and mix. Also add salt.

8

Cook the tomatoes for 5 minutes or till they soften up.

9

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.

10

Add cilantro and lemon juice (if using) and serve immediately.