Red Lentil and Butternut Squash Dal

Cooking the Red Lentil and Butternut Squash Dal

Anytime is the perfect time to enjoy some hearty, comforting Indian-inspired dishes. One of my favorites is this red lentil and butternut squash dal. It is a simple dish to make, yet it is so flavourful and satisfying.

The base of the dish is a simple red lentil dal, made with onion, garlic, ginger, and spices. To that, I add roasted butternut squash and topped fresh coriander leaves, and fiery green chili. The result is a warm, comforting dish that is perfect for a chilly autumn evening.

This dish is packed with flavour and can be easily adapted to your personal preferences. If you want it a little bit spicier, add some cayenne pepper to the broth before serving. If you want it milder, omit the green chili for topping and use a mild curry paste. I used tikka curry paste in this recipe, though curry powder would also work well.

Tips and Variations for Red Lentil and Butternut Squash Dal

When preparing the Red Lentil and Butternut Squash Dal, there are a few tips and variations that can enhance the dish. When preparing the Red Lentil and Butternut Squash Dal, it is recommended to rinse and soak the red lentils before cooking them.

This will help to remove any impurities and ensure even cooking.

Dal is a staple in Indian cuisine, and there are endless variations of this simple dish. You can make it with any type of lentil, or even with split peas. The key is to cook the lentils until they are soft and mushy, then add in your chosen vegetables and spices. This dish can be made as simple or as complicated as you like, so feel free to experiment with different ingredients and spices to find your perfect dal recipe.

This dish is also vegan and can easily be made gluten-free by using gluten-free naan or serving it over quinoa or another gluten-free grain. It is also a great dish to make ahead of time and reheat for an easy weeknight meal.

As with most Indian recipes, this red lentil and butternut squash dal is incredibly versatile, so don't be afraid to experiment with different ingredients. Add sweet potatoes instead of butternut squash for a heartier version. Or throw in some spinach for an extra dose of greens. The choice is yours! So, get creative and make this dish your own.

Storing and Reheating Instructions

Simply reheat it on the stovetop or in the microwave.

You can also freeze this dish so double or triple up to make a bigger batch and freeze the remaining for another day when your shopping is running low and you need something pre-prepared.

Dal freezes very well and will keep in the freezer for up to 3 months.

Nutritional Information of Red Lentil and Butternut Squash Dal

The Red Lentil and Butternut Squash Dal is not only delicious but also packed with nutritional benefits.

It is a great source of plant-based protein from the red lentils, which are also rich in essential nutrients such as folate, iron, and fiber.

The butternut squash adds a generous dose of vitamins A and C, as well as potassium and antioxidants.

Additionally, the aromatic spices used in this recipe, such as cumin, turmeric, and coriander, provide not only a burst of flavour but also have many additional health benefits, such as improving digestion, reducing inflammation, and boosting the immune system.

Furthermore, the combination of red lentils and butternut squash in this dal provides a good balance of carbohydrates, proteins, and healthy fats, making it a filling and satisfying meal option.

Red Lentil and Butternut Squash Dal Recipe