Butternut squash Dhal recipe:
Dhal is one of my favourite go to family meals, high in protein and so simple to make its always a winner.
I have tried many variations and flavours but i think butternut squash has to be my all time favourite.
With its sweet flavour the butternut squash compliments the tumeric and red lentils and this sweet tasting veg also makes it great for kids.
Heres how i made it...
Ingredients:
1/2 Medium butternut squash (cubed)
1 Onion
2 Garlic cloves (crushed)
2 Cups split red lentils (washed)
1/2 Cup frozen peas
1/2 Cup frozen sweetcorn
Ground cumin 1tsp
Ground corriander 1tsp
Vegetable stock 2 tsp
Ground Turmeric 2 tsp
Boiling water
Method:
*Finely chop the onion and add to a medium pan on medium heat with a teaspoon of coconut (or any other) oil.
*When onion is tender add the crushed garlic and ground cumin, simmer on a low heat stiring regularly for 3 minnutes approx.
*Add the remaining dry ingredients ( cubed butternut squash, red lentils, corriander, vegetable stock, turmeric) and stir until well mixed.
*Next add boiling water to cover the ingredients in the pan, bring back to the boil and then reduce to a simmer and place a lid on the pan.
*Stiring occasionally leave the dahl to simmer for approx 25 minnutes adding any extra water if needed. Check that the butternut squash is tender and the lentils are cooked.
*Stir in frozen peas and sweetcorn, leave to simmer for 3 minnutes.
*Remove from the heat and leave to stand for 10 minnutes (this will help to thicken the dahl and enhance the flavour)
*Finally serve with brown rice and salad for a healthy balanced meal for the whole family.
Enjoy! xxx
