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Practical Method to Preparing Extraordinary Red Lentil & Butternut Squash Coconut Dal

Hoping to eat Red Lentil & Butternut Squash Coconut Dal a 5-star restaurant's, but for some reasons are not able to go to restaurants. This recipe gonna help you with helpful procedures on preparing a Red Lentil & Butternut Squash Coconut Dal like a famous chef made.

Red Lentil & Butternut Squash Coconut Dal

We hope you got insight from reading it, now let's go back to red lentil & butternut squash coconut dal recipe. To make red lentil & butternut squash coconut dal you only need 14 ingredients and 4 steps. Here is how you cook it.

To cook an extraordinary Red Lentil & Butternut Squash Coconut Dal, here are the materials required:

  1. Use 1 of butternut squash.
  2. Provide 2 of onions.
  3. Get 400 g of red split lentils.
  4. Get 400 ml of coconut milk.
  5. Provide 800 ml of water (boiling).
  6. Provide 1 tsp of tomato puree.
  7. Provide 2 tsp of curry powder.
  8. You need 1/2 tsp of chilli powder (or fresh chilli).
  9. Prepare 1 of vegetable stock cube.
  10. Prepare of Pumpkin seeds.
  11. Take of Salt, pepper, oil.
  12. Provide of To serve:.
  13. You need of Coriander garnish (optional).
  14. Use of Plain naan bread.

After readying the materials, now you are good to prepare your appetizing Red Lentil & Butternut Squash Coconut Dal by following the procedures below:

  1. 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)..
  2. 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..
  3. 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..
  4. 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..

Recipe : Red Lentil & Butternut Squash Coconut Dal

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step by step to make Red Lentil & Butternut Squash Coconut Dal

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