Here we combine homegrown lentils with nutritious butternut squash and milk to make a satisfying and absolutely delicious vegetarian main course or side dish.
By Dairy Farmers of Canada
Prep time 10 Minutes
Total time 40 Minutes
Portion size Makes 4 Servings
Ingredients
1 cup (200 g) dried red lentils
1 1/2 cups (375 mL) reduced-sodium vegetable broth
1 tbsp (14.2 g) butter
1 chopped onion
2 cloves garlic, minced
2 tbsp (30 mL) minced gingerroot or 1 1/2 tsp (7 mL) ground ginger
2 tbsp (30 mL) Indian yellow curry paste or powder
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
3 cups (672 g) chopped peeled butternut squash, about 1 lb/500 g
1 1/2 cups (375 mL) milk
1/4 cup (40 g) chopped fresh cilantro or green onions
Garam masala
Preparation
Place lentils in a fine sieve and pick through to remove any stones or grit. Rinse well and drain; stir into broth and set aside.
In a large, deep saucepan, melt butter over medium heat; saute onion for 3 min or until starting to soften. Add garlic, ginger, curry paste (to taste), salt and pepper; saut? for 2 min or until softened. Add lentils in broth, squash and milk. Bring to a simmer, stirring often.
Cover, leaving lid ajar, reduce heat and simmer, stirring occasionally, for 25 min or until squash and lentils are soft and tender. Remove from heat and mash lightly with a potato masher. Sprinkle with cilantro and garam masala (if using). Serve with papadum, basmati rice, or naan.
Additional information : Use a hot curry paste and/or saute 1-1/2 tsp (7 mL) each, whole cumin and coriander seeds and 1 minced fresh hot pepper in 1 tbsp (14.2 g) butter and spoon on top of dal with cilantro.
http://www.canadianliving.com/food/__dairy_goodness/milk/butternut_squash_dal_lentils.php
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