Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, red lentil & butternut squash coconut dal. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
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.
Red Lentil & Butternut Squash Coconut Dal is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Red Lentil & Butternut Squash Coconut Dal is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have red lentil & butternut squash coconut dal using 14 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Red Lentil & Butternut Squash Coconut Dal:
- Prepare 1 butternut squash
- Get 2 onions
- Make ready 400 g red split lentils
- Prepare 400 ml coconut milk
- Take 800 ml water (boiling)
- Prepare 1 tsp tomato puree
- Make ready 2 tsp curry powder
- Make ready 1/2 tsp chilli powder (or fresh chilli)
- Take 1 vegetable stock cube
- Get Pumpkin seeds
- Prepare Salt, pepper, oil
- Get To serve:
- Get Coriander garnish (optional)
- Prepare Plain naan bread
Red Lentil Mushroom Masala with Coconut Cream ChipotlePotato. Red Lentils, Red Whole Lentils, Red Split Lentils, Red Football Lentils, Whole Red Lentils LENTILS SPECS: Commodity: Red Lentils, Black beluga lentils, Yellow lentils, Brown lentils, Green lentils. This Red Lentil Dal recipe makes the perfect plant-based Indian meal! Wikipedia Article About Red Lentil on Wikipedia.
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 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. The BEST Red Lentil Dahl (dhal, dal, daal)! The BEST Red Lentil Dahl (dhal, dal, daal)! Red lentils named for their beautiful orange-pink color.
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