Oh, sweet ‘dhal’ing lentil curry
This red lentil and butternut dhal is packed full of goodness.
The humble red lentil curry, or masoor dhal – commonly known in India, has found its way into the hearts of many.
A dish this simple, with incredible flavour and an array of spice infusions makes a statement with its power pack of Zinc, Selenium and protein from the lentils, the creaminess and nutrition of butternut squash and of course, all the Ayurvedic alchemy from the spices to all boost immunity.
Star ingredients
- Red Lentils: Rich in protein, Vit. B1, B3, B6, iron, zinc, selenium, phosphorus
- Butternut squash: Vitamin A, C, E and B, magnesium, zinc
- Mustard Seeds: High in Selenium, omega 3, iron, zinc.
Red Lentil Curry Recipe
Course: DinnerCuisine: IndianDifficulty: Easy
30
minutes
40
minutes
6
Ingredients
-
2 tablespoons B-WELL Canola Oil
-
1 medium onion, finely chopped
-
2 garlic cloves, finely chopped
-
1 teaspoon ground coriander
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1 teapoon ground cumin
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1 teaspoon ground tumeric
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1/2 teaspoon cayenne pepper
-
1 red chilli whole
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2 teaspoon mustard seeds
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8 curry leaves
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1 teaspoon salt, or to taste
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400 grams butternut squash, peeled and cut into 2cm cubes
-
400 can can chopped tomato
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300 grams red lentils, rinsed well
-
1 handful fresh coriander, roughly chopped
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naan bread or rice, to serve
Method
- In a large pot, add the pre-rinse red lentils with about 800g water. Bring to the boil and then reduce heat to medium.
- In a different saucepan on medium heat, add the finely chopped onions and sweat down for 10 minutes.
- To the saucepan, stir in the garlic and cook for a further 1 minute, then stir in the spices and mustard seeds and cook for another 1-2 minutes or until fragrant.
- Add a splash of water to loosen the spice masala and then add the chopped butternut squash, stirring through. Allow to cook for a further 10 minutes.
- Add the lentils and simmer for another 20 minutes until the lentils and squash are tender.
- Tip in the chopped tomatoes, stock and season with salt to taste. Bring to the boil, then gently simmer for about 10 minutes. Stir in the coriander and serve with warmed naan bread, rice and wedges of lemon.
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