Average rating: 5.0 • Rated by 3 users
Total time: 55 min
Preparation time: 10 min
Cooking time: 45 min
The ultimate delicious dahl. A hearty classic, perfect for the whole family.
Heat one tbsp sesame oil on a large pan over a medium heat. Peel and finely chop the onions and sauté for 10 mins until golden. Add the garlic and ginger and stir for a further 2 min.
Halve, peel and slice the squash in square sized shapes around 2cm cubes (make sure to spoon out the seeds beforehand). Then add to the pan and cook for a further 5-10 min until soft.
Finely chop the dried chilli and toast the rest of the spices and curry leaves in the pan for 1-2 minutes.
Add the split lentils, vegetable stock, lemon juice and natural coconut yogurt to the pan. Stir until well combined.
Bring to the boil over a high heat and simmer for 25min until squash is soft and tender. Add the handful of spinach towards the end, cover the pan with a lid for 5 min until spinach is soaked through.
Perfect when served with brown rice. Add the dahl in a bowl, then top with spring onions, finely chopped thai basil and a dollop of yogurt. Enjoy!
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