In picture :- Dal with Butternut Squash
Lentil is a staple in every Indian home, no matter where they are. Its both delicious and filling at the same time. A great source of protein i always to try to incorporate this in my weekly menu. I have been reading lately of the importance of using season fresh vegetables and was experimenting on various season fresh produce. So i combined the "autumn fruit" Butternut squash with my everyday quick lentil curry/ Every day Dal and came up with this. I have been following Sanjeev Kapoor's "Andhra Dal" (coming soon) for quite some time and made some changes to that to spice up my Butternut Squash Dal.Delicious with both rice n roti make this slightly soupy and comfy dish for a light weeknight dinner. Omit the tempering and add some sweet potatoes and some season fresh produce,and simmer for some more time,you will have a beautiful Indian fall vegetable Stew.
In picture:- Red Lentils
Recipe for Butternut Squash Dal
Butternut squash diced - 1.5 cup
Masoor dal/Red lentils - 1 cup
Crushed Garlic - 2 cloves
Green chili slit lengthwise- 2
Turmeric powder - 1/2 tsp
Salt to taste
Chana Dal/Split bengal gram - 2 tsp
Coriander seeds - 2 tsp
Black peppercorns - 4-5 nos
Dry red chiles - 2
Mustard seeds- 1/2 tsp
Cumin seeds - 1/2 tsp
Asafoetida - a pinch
Small onion chopped - 1 tsp
Clean and rinse Red lentils .In a cooking pot combine Red lentils/Masoor dal,Turmeric powder , crushed garlic, green chiles and salt to taste and cook it with 2-3 cups of water until done, about 15 minutes.
Add butternut squash and cook it covered again for another 10 minutes, or until the squash is tender to fork, or if you like till mushy.
Mean while, In a Sauteing pan Toast Chana dal, coriander seeds and black peppercorns for 2 minutes, without adding oil. Grind to a coarse powder in a coffee grinder or mortar and pestle.
Add this ground spices to the Dal and bring to boil and simmer for 2-3 minutes.
Heat oil in a pan and add mustard seeds. when they pop up add cumin seeds, dry red chiles, chopped onion,Asafoetida and curry leaves,Fry it for a minute or two and pour over the Dal.
Let it stand covered for 5 minutes and serve warm!!!
In picture :- Dal with Butternut SquashCheers