Red lentil and butternut dahl
( SERVES 6 )
Publication: Washington Post
Ingredients
| 500 g | Red lentils |
| 500 g | Butternut, peeled and cubed into 2cm squares |
| 2 | Onions, finely diced |
| 6 cups | Boiling water |
| 2 Tbsp | Butter |
| 1 tsp | Cumin seeds |
| 1 Tbsp | Black mustard seeds |
| 4 cloves | Garlic, finely grated |
| 1 tsp | Ginger, finely grated |
| 1 | Red chilli, finely sliced |
| 2 tsp | Turmeric |
| 6 | Eggs, optional |
| 6 | Poppadoms, optional |
Directions
- Melt butter in a large pan on a medium heat and add mustard seeds and cumin seeds for 1 minute, before adding garlic, chillies and turmeric. Stir until fragrant.
- Add onion and butternut and stir occasionally until softened.
- Add lentils and boiling water. Bring to the boil, then reduce to a gentle simmer and cover for 35 minutes, stirring occasionally. The squash should dissolve into the dhal.
- Divide into portions and serve topped with a fried egg and a crisp poppadom for a warming winter dinner.
See more spiced recipes
https://www.eatwell.co.nz/recipe/17974/Red-lentil-and-butternut-dahl/?utm_source=nzherald.co.nz&utm_medium=referral&utm_campaign=nzhbox
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