Recipe of Ultimate Red Lentil & Butternut Squash Coconut Dal

Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, red lentil & butternut squash coconut dal. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Red Lentil & Butternut Squash Coconut Dal is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Red Lentil & Butternut Squash Coconut Dal is something which I have loved my entire life. They’re fine and they look wonderful.

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. Among other lentils, red lentils have a sweet distinct flavor.

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

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

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

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. It's a lovely salmon pink in its dried form, but it turns golden when cooked. Who knew a tiny lens-shaped legume could be so versatile?

Instructions 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.

It's a lovely salmon pink in its dried form, but it turns golden when cooked. Who knew a tiny lens-shaped legume could be so versatile? From soups to appetizers, veggie burgers and hearty shepherd's pie, lentils bring a powerful protein punch to your plate. Although there are different types, we'll concern ourselves with the red variety. This red lentil dal recipe comes by way of my friend Kerissa Barron, who spent several months living and traveling through India.

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