Recipe: Eating on a Dime Squash and Lentil dal #anti-inflamation#

Recipe: Eating on a Dime Squash and Lentil dal #anti-inflamation# Delicious, fresh and tasty.

Squash and Lentil dal #anti-inflamation#. Add the lentils, coconut milk, tomatoes, butternut squash, vegetable stock and salt. You may also need to add an additional splash of stock. Tip in the chopped tomatoes, stock and chutney, and season well.

You'll infuse lentils with vibrant turmeric and a rich, coconut stock, then garnish with roasted butternut squash and onion to serve.

Freezing this lentil dal is super easy too!

Store the dal and the rice separately in the freezer to preserve them both properly.

You can cook Squash and Lentil dal #anti-inflamation# using 13 ingredients and 4 steps. Here is how you cook it.

Ingredients of Squash and Lentil dal #anti-inflamation#

1. It’s 1 cup of slit red lentil.

2. You need 1 cup of acorn squash.

3. It’s 3 cups of water.

4. You need 1 tsp of tumeric powder.

5. You need 2 of dry chilies.

6. You need 2 tsp of cumin seeds.

7. You need 2 pinch of hing(asafoetita).

8. You need 1 cup of finishing herb (cilantro or basil).

9. It’s 1 of onion, diced.

10. It’s 1 Tsp of garlic, ginger paste.

11. Prepare 1 of small tomatoes, diced.

12. Prepare 1 Tsp of Olive oil.

13. Prepare to taste of Salt.

This Butternut Squash Dal combines lentils with onion, tomato and is lightly tempered with mustard, cumin and curry leaves.

Serve it with naan or rice!

And so I thought I should share some more dal recipe.

RED LENTILS + BUTTERNUT SQUASH + COCONUT.

Squash and Lentil dal #anti-inflamation# step by step

1. Soak split red lentil in water overnight. Soaking helps to remove antinutrients and kicks off fermentation to make legumes easy to digest..

2. Pressure cook soaked lentil and sliced squash for one minute. Only add half tsp turmeric and a pinch of salt before start..

3. In a separate pot, sauté cumin deeds, hing, turmeric powder, onion, tomatoes, ginger and garlic paste..

4. Pour boiled lentil and squash soup into the pot. Sitr and allow it to simmer for another 10~30 minutes until reach your desired consistence. Season the dal with salt..

Red lentils (masoor dal) start red and turn golden and creamy when cooked.

We made ours with butternut squash, coconut, red chili and brown mustard seeds for a thicker texture with a hint of sweetness.

Organic, Non-GMO Project Verified, Vegan, Kosher.

Mash the squash into the daal, taste and season to perfection.

This butternut squash and red lentil curry works out perfectly for every meal.