BUTTERNUT SQUASH DAL

Ingredients

• 1 cup Masoor dal (wash and soak for 10 mins)
• 2 cups Butternut squash (peeled and diced)
• 4 cloves Garlic
• 1 tsp Cumin seeds
• 2 1/2 cups Water / Vegetable stock
• 3 tbsp Cooking oil
• 1/2 tsp Cumin seeds
• 5 cloves Garlic
• 1 inch Ginger
• 4 no Whole dry red chillies
• 1 sprig Curry leaves
• 1 no Tomato (roughly chopped)
• 1 tsp Red chili powder
• 1/2 tsp Turmeric powder

Instructions

1. 1

   --- Cooking lentils ---

2. 2

   Add washed lentils, chopped butternut squash to the instant pot/pressure cooker.

3. 3

   In a mortar and pestle, gently pound the garlic cloves and cumin seeds to a coarse paste. Add this paste to the lentils.

4. 4

   Now add water / vegetable stock to the pressure cooker/Instant pot and cook for 3 whistles.If you are using Instant pot, Press pressure cook, select custom and set the time to 14 mins and cook the lentils and veggies on high pressure.

5. 5

   Later open the lid, add in salt to taste, give it a good mix. And keep aside.

6. 6

   --- Tempering ---

7. 7

   Heat a pan, add oil and once its hot add in cumin seeds and let it splutter.

8. 8

   Now add in minced garlic, minced ginger, torn red chilies, Curry leaves and fry until the garlic turns golden brown.

9. 9

   Once the garlic is roasted, add in chopped tomatoes and cook until they are slightly mashed.

10. 10

    Add in turmeric powder, red chili powder, and turn off the heat.

11. 11

    --- Reheating the dal ---

12. 12

    Add in Tempering/tadka with tomatoes to the cooked lentils and cook for 2 more mins.

13. 13

    Taste and adjust the seasoning according to your taste preference.

14. 14

    --- It's Serving time!! ---

15. 15

    Serve a bowl of sumptuous Warm BUTTERNUT SQUASH DAL with rice / roti.