This southern Indian inspired vegetable dal is studded with cauliflower and butternut squash, making it a hearty substantial meal!
2 tablespoons coconut oil or canola oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
12 fresh curry leaves or one large Bayleaf
1 medium onion, finally chopped
1 Serrano chili, finally diced
3 tablespoons finely chopped fresh ginger
4 medium cloves of garlic finely chopped
4 1/2 cups of water
1 1/2 cups of lentils, rinsed
1 - 14 ounce can ”lite” coconut milk
1 1/2 teaspoon salt
1 teaspoon ground turmeric
2 1/2cups cubed peeled butternut squash
2 cups cauliflower florets that are about 1 inch in size
1 large Yukon Gold potato (about 8 ounces), cut into 1/2” chunks
1 teaspoon garam masala
2 tablespoons lime juice.
1. Heat oil over medium high heat in a large pot. Add mustard seeds, cumin seeds and curry leaves (if available) and cook until the seeds begin to pop, about 20 seconds. Add onion, chili, ginger, and garlic and cook stirring occasionally until the onion is starting to brown, about five minutes.
2. Add bay leaf (if using) water, lentils, coconut milk, salt and turmeric to the pot bring to a boil, stirring frequently to make sure the lentils don’t stick to the bottom. Add squash, cauliflower and potatoes; return to a boil. Reduce heat into a simmer and cook, uncovered, stirring occasionally until the vegetables are just tender when pierced with a fork, 20 to 25 minutes.
3. Remove from heat; stir in garam masala and lime juice. Serves 6 at 1 2/3 cup each.
Here’s a hint: find fresh curry leaves in the produce section and sometimes in the freezer at Asian markets and natural food stores. Any unused leaves can be frozen for up to two months!
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