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Curry Pot
Small Saucepan
Chana Dal
Butternut Squash Curry with Lentils
Creamy Butternut Squash Curry with Lentils Indian Recipe
Ingredients
- 4 cups butternut squash cut into 1 inch pieces
- 3/4 cup chana dal see note
- 2 green chilies slit
- 1/2 tsp ground turmeric
- 1 tsp Kashmiri chili powder
- 1 tsp salt to taste
- 1.5 tsp fresh ginger grated
- 13.5 oz coconut milk can
- 1 tsp ground black pepper
- 1 tsp sugar to taste
Tempering
- 1 tbsp coconut oil
- 1 tsp black mustard seeds
- 1/2 tsp cumin seeds
- 3 dried red chilies
- 1 sprig curry leaves
- 1 pinch hing/asafoetida powder
Instructions
- Add washed and soaked dal to a pot and pour water to cover by an inch. Cover, bring to a boil and remove scum. Uncover and cook for about 20 minutes until ¾ cooked. Add more boiled water as necessary while cooking.
- Add butternut squash, green chilies, turmeric, Kashmiri chili powder, salt and more boiled water if necessary. Cook for about 15-20 minutes until squash and dal are tender. Add grated ginger a few minutes before dal and squash are tender.
- When squash and dal are tender, add coconut milk, black pepper, salt if needed and simmer for 5 minutes. Add 1 tsp sugar, taste and add more if you like. Turn heat off and set aside.
- Tempering - in a small saucepan, heat up oil. When oil is very hot, add mustard and cumin seeds. When they finish popping, turn off heat and add red chiles, stir and add curry leaves. Cover pot to avoid splatter. Mix for a few seconds. Take off heat and add hing. Immediately, pour this mixture onto the curry and stir. Serve over rice.
- ***Adjust amount of black pepper according to your taste.
- ***Chana Dal can sometimes take a long time to cook, so soak it for 3 hours if cooking on stove top. To avoid soaking, cook the dal in a pressure cooker (about 15 minutes) first and proceed with remaining instructions.
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