Butternut Coconut Red Lentil Curry Indian Recipe

Butternut Coconut Red Lentil Curry Indian Recipe

Ingredients

• recipe for : Masoor Aur Kaddu Ki Dal
• 1/2 teaspoon black mustard seeds
• 8 curry leaves
• pinch of asafetida (omit to make gluten-free)
• 2 cloves garlic, minced
• 1 1/2 cups diced butternut squash, pumpkin, or other winter squash
• 1/4 cup dried shredded coconut, or fresh grated coconut
• 1/4 to 1/2 teaspoon cayenne
• 1/2 teaspoon Garam Masala
• 1/2 cup red lentils, washed and drained
• 1/2 cup coconut milk
• 1 1/4 cup water
• 3/4 teaspoon salt, or to taste
• 1 to 2 teaspoon lemon juice, for garnish
• 2 tablespoons chopped cilantro, for garnish

Method

1. Heat the oil in a saucepan over medium heat
2. When the oil is hot, add the mustard seeds and curry leaves
3. Cook for 30 seconds
4. Add the asafetida and garlic, and cook until the garlic is golden, about 1 minute
5. Add the squash, mix well, cover, and cook for 5 minutes
6. Add the coconut, cayenne, and garam masala, and toss to coat
7. Drain the lentils, and add to the pan
8. Add the coconut milk, water, and salt, and stir well to combine
9. Cover, bring to a boil, and cook for 7 minutes
10. Reduce the heat to medium-low and continue to cook, covered, until the lentils and the squash are tender, 13 to 16 minutes
11. Serve with a dash of lemon juice and cilantro

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