Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, red lentil & butternut squash coconut dal. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Red Lentil & Butternut Squash Coconut Dal is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Red Lentil & Butternut Squash Coconut Dal is something which I’ve loved my entire life. They’re fine and they look fantastic.
This red lentil dal recipe comes by way of my friend Kerissa Barron, who spent several months living and traveling through India. According to Kerissa, every region of India has its own version of the. The lentil (Lens culinaris or Lens esculenta) is an edible legume.
To begin with this recipe, we have to prepare a few components. You can cook red lentil & butternut squash coconut dal using 14 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Red Lentil & Butternut Squash Coconut Dal:
- Take 1 butternut squash
- Make ready 2 onions
- Prepare 400 g red split lentils
- Take 400 ml coconut milk
- Prepare 800 ml water (boiling)
- Make ready 1 tsp tomato puree
- Take 2 tsp curry powder
- Prepare 1/2 tsp chilli powder (or fresh chilli)
- Get 1 vegetable stock cube
- Prepare Pumpkin seeds
- Get Salt, pepper, oil
- Get To serve:
- Make ready Coriander garnish (optional)
- Get Plain naan bread
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? From soups to appetizers, veggie burgers and hearty shepherd's pie, lentils bring a powerful protein punch to your.
Instructions to make Red Lentil & Butternut Squash Coconut Dal:
- 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).
- 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.
- 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.
- 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.
Red lentil and butternut squash soup. by Becca Spry. Coconut cauliflower with spiced lentils. by Glynn Purnell. Red lentil hummus with vegetable crudités. Among other lentils, red lentils have a sweet distinct flavor. They are seeds that split in half when the skin is removed or hulled.
So that’s going to wrap this up for this special food red lentil & butternut squash coconut dal recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
