Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, red lentil & butternut squash coconut dal. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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Red Lentil & Butternut Squash Coconut Dal is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Red Lentil & Butternut Squash Coconut Dal is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook red lentil & butternut squash coconut dal using 14 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Red Lentil & Butternut Squash Coconut Dal:
- Get 1 butternut squash
- Take 2 onions
- Get 400 g red split lentils
- Make ready 400 ml coconut milk
- Make ready 800 ml water (boiling)
- Get 1 tsp tomato puree
- Make ready 2 tsp curry powder
- Make ready 1/2 tsp chilli powder (or fresh chilli)
- Prepare 1 vegetable stock cube
- Get Pumpkin seeds
- Make ready Salt, pepper, oil
- Take To serve:
- Get Coriander garnish (optional)
- Get Plain naan bread
They are a great choice for soups and stews. They're also packed full of nutritional benefits. Learn more about lentil nutrition below! Red lentils can be used in such dishes as: Stews, casseroles, soups (great for thickening), curries, sauces, etc.
Instructions to make Red Lentil & Butternut Squash Coconut Dal:
- 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).
- 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.
- 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.
- 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.
Learn more about lentil nutrition below! Red lentils can be used in such dishes as: Stews, casseroles, soups (great for thickening), curries, sauces, etc. They can be mixed with other ingredients to make fillings for wraps, baked potatoes and other such foods. See the steps above for recipes for lentil dhal and lentil curry. Red Lentils With colors ranging from gold to orange to actual red, these are the sweetest and nuttiest of the lentils (to our mind, at least!).
So that is going to wrap it up for this special food red lentil & butternut squash coconut dal recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
