Chana Dhal with Butternut Squash

Chana Dhal with Butternut Squash

Recipe by mrsslimonplantsCourse: Main
Servings

10

servings
Prep time

10

minutes
Cooking time

35

minutes
Total time

45

minutes

Ingredients

  • 2 cups split chick peas lentils (chana dal)

  • 500g (2 cups) chopped butternut squash in small cubes

  • 1 large onion

  • 2 large tomatoes

  • 1 tbsp minced garlic

  • 1.5 tsp grated ginger

  • 3-4 Dried red chilies (whole)

  • 1/3 cup tomato paste

  • 2 bay leaves

  • 1 tsp whole cumin seeds

  • 1.5 tsp cumin powder

  • 1 tsp coriander powder

  • 1 tsp mango powder

  • 1 tsp chili powder (+/- per your tolerance)

  • 1 tsp turmeric powder

  • Salt per your taste

  • 4-5 cups of water (per your desired consistency)

  • 1 can (400 ml) of low fat coconut milk (I used this – Affiliate link)

  • 1/3 cup chopped cilantro (optional)

  • Avocado oil spray ( 3 sprays, optional or skip)

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.

Recipe Video

Notes

  • Feel free to omit coconut milk but It’s highly recommended in this recipe.
  • This recipe makes a big portion, It’s great to cook for meal prep. If you wish to make less, cut recipe in half. Cooked lentils can be kept in the fridge for up to 5 days.

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