Recipe of Homemade Red Lentil & Butternut Squash Coconut Dal

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, red lentil & butternut squash coconut dal. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Red Lentil & Butternut Squash Coconut Dal is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Red Lentil & Butternut Squash Coconut Dal is something which I’ve loved my entire life.

The lentil (Lens culinaris or Lens esculenta) is an edible legume. It is an annual plant known for its lens-shaped seeds. As a food crop, the majority of world production comes from Canada and India. This red lentil dal recipe comes by way of my friend Kerissa Barron, who spent several months living and traveling through India.

To get started with this recipe, we must first prepare a few components. You can have red lentil & butternut squash coconut dal using 14 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Red Lentil & Butternut Squash Coconut Dal:

1. Get 1 butternut squash
2. Get 2 onions
3. Prepare 400 g red split lentils
4. Make ready 400 ml coconut milk
5. Prepare 800 ml water (boiling)
6. Take 1 tsp tomato puree
7. Prepare 2 tsp curry powder
8. Take 1/2 tsp chilli powder (or fresh chilli)
9. Make ready 1 vegetable stock cube
10. Make ready Pumpkin seeds
11. Prepare Salt, pepper, oil
12. Prepare To serve:
13. Make ready Coriander garnish (optional)
14. Take Plain naan bread

Red curry lentils is my all-time favorite lentil recipe. Thick, creamy, saucy, and perfect as leftovers. This Red Lentil Dal recipe makes the perfect plant-based Indian meal! This red lentil dal is the sixth Indian recipe in a row I've shared here on the blog.

Steps to make Red Lentil & Butternut Squash Coconut Dal:

1. 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).
2. 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.
3. 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.
4. 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.

This Red Lentil Dal recipe makes the perfect plant-based Indian meal! This red lentil dal is the sixth Indian recipe in a row I've shared here on the blog. Red Lentil Mushroom Masala with Coconut Cream ChipotlePotato. Wikipedia Article About Red Lentil on Wikipedia. Red lentils are one of the most common types of lentil, and the best known among the red lentils is the Red Chief.

So that is going to wrap it up for this exceptional food red lentil & butternut squash coconut dal recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!