Masoor Dal Recipe
Indian Dal is an aromatic, fresh and vibrant lentil stew that is sure to lift the spirits. Spiced with SugarRoti Lentil Nu Spice and brightened up with nutrient-packed butternut squash and tomatoes - this Masoor Dal is simple to make and bursting with flavor. This vegan and gluten-free dish is great to make in advance to save time on weeknight dinner prep - it's easy to reheat so you can have it on the table in no time.
2 tablespoons ghee or vegetable oil
1 small onion finely chopped (approx 1 cup)
2 garlic cloves, minced
1 cup red lentils
1 cup canned or fresh chopped tomatoes
1 cup cubed butternut squash
One handful chopped cilantro
Pomegranate for topping
3 tbsp coconut milk
Rinse lentils until water runs clear.
In a large saucepan over medium heat add ghee. Add onion and butternut squash, sauté (5 minutes).
Add minced garlic and SugarRoti Lentil Nu Spice. Stir and lower heat.
Stir in lentils and mix until well combined.
Add tomatoes and 4 cups water, stir.
Raise heat, bring to a boil, then reduce heat and simmer. Cook uncovered until lentils and butternut squash are soft, (25-30 minutes). During this process make sure to stir occasionally.
Use a whisk to combine butternut squash and lentils.
Turn off heat and add in coconut milk. Serve with fresh chopped cilantro and top with pomegranate.