I love this recipe.
It’s perfect to make with friends on a Friday night — cheap, quick and easy so you have more time to catch up (and have a glass of wine), instead of focusing on a complicated recipe! Although, if you are planning to go out after, just be aware that you may smell like curry, we learned this the hard way!
This dahl also freezes really well. I separated the left over dahl into old yogurt containers, labelled them, and threw them in the freezer. The rice doesn’t freeze very well so keep a cooked grain on hand in the fridge — I always do this anyway.
These were so perfect to grab for a healthy, warm lunch on a cold winter day…apparently it’s spring in Prince George, but there’s 2 feet of snow on my deck so I call it winter still!
Butternut Squash Dahl
Source: 2013 BC Dairy Association Milk Calender
- 1 cup (250 mL) dried red lentils
- 1 1/2 cups (375 mL) reduced-sodium vegetable broth
- 1 tbsp (15 mL) butter
- 1 chopped onion
- 2 cloves garlic, minced
- 2 tbsp (30 mL) minced gingerroot
- 2 tbsp (30 mL) Indian yellow curry paste
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 3-4 cups (750 mL) chopped peeled butternut squash
- 1 1/2 cups (375 mL) milk (or milk alternative)
- 1/4 cup (60 mL) chopped fresh cilantro (or green onions)
- Garam masala
- Greek Yogurt
- Place lentils in a fine sieve and pick through to remove any stones or grit. Rinse well and drain; stir into broth and set aside.
- In a large, deep saucepan, melt butter over medium heat; sauté onion for 3 min or until starting to soften. Add garlic, ginger, curry paste (to taste), salt and pepper; sauté for 2 min or until softened. Add lentils in broth, squash and milk. Bring to a simmer, stirring often.
- Cover, leaving lid ajar, reduce heat and simmer, stirring occasionally, for 25 min or until squash and lentils are soft and tender. Remove from heat and mash lightly with a potato masher. Sprinkle with cilantro, yogurt and garam masala (if using). Serve with papadum, brown rice, or naan.