This is a delicious appetizer served with warmed naan or as a meatless main dish served over Basmati rice.
1 cup dried red lentils, rinsed and drained
1 1/2 cup vegetable broth or water
2 tablespoons of butter
1 tablespoon of extra virgin olive oil
1 medium sized onion, chopped finely
2 garlic cloves, minced
2 tablespoons of grated fresh ginger root
2 tablespoons of your favourite curry powder
salt to taste
freshly ground black pepper to taste
1/2 teaspoon of Garam masala
3 cups of diced butternut squash
1/2 to 1 cup of green peas
1 1/2 cups of coconut milk
1/4 cup chopped fresh cilantro
Serve with Naan or Roti or Basmati rice
METHOD:
In a large deep frying pan (with a lid), melt butter and oil over medium heat. Saute onion until it is soft. Add garlic, ginger, curry, Garam masala, salt and pepper. Saute until fragrant, about 1 minute.
Add drained and rinsed lentils, squash, peas, water or broth and coconut milk.
Bring to a simmer and stir often to prevent the lentils from sticking to the bottom of the pan. Cover with a lid and simmer for 25 to 30 minutes, stirring often. If you prefer the dahl to be thick, leave the lid slightly ajar, do not completely seal.
Once it is ready, sprinkle with chopped fresh cilantro and serve.
TIPS:
I like serving this family style, right from the pan!
