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Red lentil Dal with Butternut squash
Prep Time
10 mins
Cook Time
45 mins
 

Red lentils cooked with butternut squash, carrots, sweet potatoes and aromatic spices

Course: Main Course
Cuisine: Indian
Keyword: instant pot, lentils, squash
Servings: 3
Author: Preethi Venkatram
Ingredients
  • 3/4 cup Red lentils / masoor dal
  • 3 cups chopped veggies ( butternut squash, carrots, sweet potatoes)
  • 1 onion chopped fine
  • 3 tomatoes chopped fine
  • 1 tbsp minced garlic
  • 1 green chilly / serrano / jalepeno chopped fine (Remove seeds to make it less spicy)
  • 1 tbsp coriander powder
  • 1 tsp chilly powder (adjust as per taste)
  • 1/2 tsp turmeric powder
  • 1 tsp cumin seeds
  • 1 tsp amchur powder (Substitute with lemon juice in the end)
  • 1/2 tsp garam masala
  • 4 cups vegetable stock / water
  • 2 tbsp chopped cilantro
  • 1 tbsp oil/ ghee
  • salt to taste
For the tadka
  • 11/2 tsp ghee/ oil
  • 1/2 tsp chilly powder
  • 1 inch ginger julienned
  • 1/4 tsp Asafoetida
Instructions
STOVE TOP RECIPE

  1. Heat a kadai / pan and add 1 tbsp oil/ ghee.

  2. When it becomes hot, add the cumin seeds, garlic, finely chopped green chillies and let the cumin sizzle.

  3. Add the chopped onions and saute them until they turn slightly brown.

  4. Then add the chilly powder, coriander powder, turmeric powder and saute for a minute, making sure you don't burn the spices.

  5. Now add the chopped tomatoes, a pinch of salt and saute for 2 minutes until they turn mushy.

  6. When the tomatoes turn mushy, add the chopped veggies, vegetable stock/ water, red lentils, salt, amchur powder, garam masla and let it cook lid closed, until the lentils become soft. Takes about 20 to 30 minutes. Alternatively you can add everything to a pressure cooker and pressure cook it for 1 whistle.

  7. When the dal is done, add freshly chopped cilantro.

  8. Now lets make the tadka - Heat the oil/ ghee in a tadka pan and when it becomes hot, add the asafoetida, ginger and fry the ginger until they become bown. Add the chilly powder and switch off the flame.

  9. Add the tadka to the dal and serve with rice/ rotis/ naan.

INSTANT POT RECIPE

  1. Switch on the saute mode in your instant pot.

  2. When the pot heats up, add the oil/ ghee and add the cumin seeds, garlic, green chilly and let the cumin sizzle.

  3. Add the chopped onions and saute them until they turn slightly brown.

  4. Then add the chilly powder, coriander powder, turmeric powder and saute for few seconds, making sure you don't burn the spices.

  5. Now add the chopped tomatoes, a pinch of salt and saute for 2 minutes until they turn mushy.

  6. When the tomatoes turn mushy, add the chopped veggies, vegetable stock/ water, red lentils, salt, amchur powder, garam masla and close the lid.

  7. Switch off the saute mode and cook the lentils in pressure cook mode for 4 minutes.

  8. Release pressure after 5 minutes.

  9. Add chopped cilantro.

  10. To make the tadka, heat a small pan and add the oil/ ghee. When it becomes hot, add the asafoetida, ginger and fry the ginger until the ginger becomes bown. Add the chilly powder and switch off the flame. (this step is optional. you can serve without the tadka)

  11. Pour the tadka to the dal and serve with rice/ rotis.

Recipe Notes
  • Use veggies of your choice - Good options are potatoes, peas, bell peppers, zucchini, yellow squash, greens etc
  • You can also make this recipe without the veggies.
  • Other lentils like moong dal, toor dal, chana dal can be added along with the red lentils.
  • Blend everything to make a creamy soup.