Chana Dhal with Butternut Squash

Directions

• Stove Top Instructions:
• Soak lentils at least for 1 hour before you begin. Chop butternut squash in small cubes, keep aside or use frozen.
• Chop onion, tomatoes, ginger and garlic. Keep aside. Heat up a big pot on stove top, add avocado oil. Add cumin seeds and toast until fragrance starts to release (about 1 minute). Add chopped onion and sauté till golden brown on low to medium heat. Make sure to stir occasionally. This should take about 5-7 minutes.
• Once onions have browned add grated ginger and garlic Sauté for about 1 minute. Add chopped tomatoes and sauté for about 5 minutes or till Tomatoes soften. Add tomato paste and all other spices and sauté for about 1 minute. Feel free to add 1-2 tbsp of water if tomato paste is sticking at the bottom of the pan.
• Add rinsed and drained lentils, butternut squash, bay leaves, water and coconut milk. Give it a good mix. Close lid and cook on stove top till lentils are soft. This should take about 30-40 minutes. Make sure to stir occasionally, close lid and continue to cook. Once done add chopped cilantro and enjoy over cooked rice or naan.
• Instant Pot Instructions:
• Chop onion, tomatoes, ginger and garlic. Keep aside. Turn instant pot on Sauté function. Add 3 sprays of avocado oil. Add cumin seeds and toast until fragrance starts to release. Add chopped onion and sauté till brown. Make sure to stir occasionally.
• Once onions have browned, add tomatoes, ginger, garlic and red chilies. Sauté for about 1 minute. Add chopped tomatoes, tomato paste and all other spices, salt and sauté for another 1 minute. If tomato paste is sticking at the bottom, add about 2 tbsp of water.
• Add rinsed and drained lentils, butternut squash, water, bay leaves and coconut milk. Give it a good mix. Close lid and pressure cook for 12 minutes. Once done, release pressure immediately. Add chopped cilantro and enjoy over cooked rice or with naan.