10-Min Butternut Squash Dal With Coconut Raita Recipe
Welcome to India! This complex cuisine is influenced by the spices, herbs and amazing produce available across the country – and the complexity of the flavours is astounding.
Dals are a wholesome, delicious staple food across India. Often plant-based or vegetarian, and stewed with lentils, fresh herbs and spices, it’s the perfect dinner for dipping breads or enjoying with rice whether in the summer or winter.
Here’s a shortcut version that’s ready in 10 minutes, and just as delicious!
Know someone who needs a summer escape? Take them on a culinary adventure to India by sharing this recipe!
Ingredients (Serves 2)
1 red chilli
1 tsp ground turmeric
20g mint sauce
1 tbsp curry powder
80g baby leaf spinach
120g butternut squash cubes
1/2 vegetable stock cube
2 wholemeal pittas (feel free to swap in rotis, naan bread or any other bread you like)
80g coconut yoghurt
25g solid coconut cream
3.8g black mustard seeds
1 can of green lentils (400g)
Step 1: Add the butternut squash cubes to a heatproof bowl, cover with cling film and pierce a few holes in the top.
Put the bowl in the microwave and cook for 5-6 min or until the squash cubes are fork tender.
Step 7: Slice the red chilli into rounds. Slice the toasted pittas into triangles.
Serve the butternut squash dal in bowls with the coconut raita and pitta triangles to the side
Garnish with the chilli rounds, and serve!