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Prep Time: 10 mins
Cooking Time: 30 mins (Including Roasting time)
Serves: 3-4 Ingredients:
1 cup Masoor Dal/Red Lentils
1 small Onion, finely chopped
2 Garlic Cloves, finely chopped
½ inch Ginger, peeled and finely chopped
1 tsp Jeera/Cumin Seeds
½ tsp Turmeric Powder
½ tsp Garam Masala or Any Curry Powder
1-2 tbsp Lemon/Lime Juice (Adjust acc to taste)
½ tbsp Oil
Salt & Pepper to taste
For Roasted Butternut Squash and Seeds:
½ medium Butternut Squash, peeled and diced into ½ inch cubes
1 tbsp Oil
Little Salt and Pepper Powder
To roast the butternut
squash seeds, simply spread them in a baking tray and place them on a
top rack of your oven and let them roast for 3-5 minutes till they turn
golden.
While the butternut squash is roasting, wash and cook the
masoor dal with turmeric, few drops of oil and 1½ cups of water. Add
little water in between if needed and cook till the lentils starts to
fall apart, about 10-15 mins.
Take half the amount of roasted
butternut squash and add it to the cooked lentils. With a help of stick
blender, grind this mixture to smooth. If using food processor or mixer
make sure that the dal and squash have cooled little bit. You can also
use potato masher to mash lentil and squash mixture. Keep it aside till
needed.
Heat oil in a pan and add cumin seeds to it. When it starts
to sizzle and turn golden red, add finely chopped onion, garlic and
ginger. Sauté till onion turns translucent, about 1-2 mins.
Now add
mashed lentil and butternut squash mixture, 2-3 cups of water or
vegetable stock and garam masala. Let it cook uncovered for 5-7
minutes. Add salt and pepper to taste and add more water if needed.
Switch
off the gas and mix in other half of roasted butternut squash and lemon
juice. Serve them hot garnished with roasted butternut squash seeds and
spring of coriander leaves and enjoy with freshly baked bread or even
Tandoori Roties.