Dive into the heart of Indian cuisine with this vibrant and nourishing Butternut Squash Cauliflower Red Lentil Dhal! This delightful dish is not only a feast for the eyes but also a powerhouse of flavor and nutrition. Perfect for a cozy weeknight dinner or an impressive meal for guests, this dhal combines the earthy sweetness of butternut squash and cauliflower with the hearty goodness of red lentils, all simmered in aromatic spices. Ready in just 40 minutes, it’s an easy recipe that promises to warm your soul and tantalize your taste buds. Don’t miss out on the chance to elevate your cooking game—let’s explore how to create this culinary masterpiece!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup red lentils
- 1 butternut squash, peeled and cubed
- 1 head cauliflower, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tsp turmeric
- 1 tsp cumin
- 4 cups vegetable broth
- Salt to taste
Instructions
- Begin by preparing all your ingredients. Peel and cube the butternut squash, chop the cauliflower into bite-sized florets, dice the onion, mince the garlic, and grate the ginger. Rinse the red lentils under cold water until the water runs clear.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic and grated ginger to the pot. Stir and cook for an additional 1-2 minutes, allowing the garlic and ginger to release their flavors.
- Sprinkle in the turmeric and cumin, stirring well to coat the onion mixture with the spices. Cook for another minute to toast the spices slightly, enhancing their flavors.
- Add the cubed butternut squash and chopped cauliflower to the pot, stirring to combine with the onion and spices. Cook for about 5 minutes, allowing the vegetables to begin softening.
- Pour in the vegetable broth and add the rinsed red lentils to the pot. Stir well to combine all the ingredients. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let the dhal simmer for about 20-25 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent sticking.
- After cooking, taste the dhal and season with salt as needed. If the dhal is too thick, you can add a little more vegetable broth or water to reach your desired consistency.
- Once ready, remove the pot from heat and let it sit for a few minutes. Serve the butternut squash cauliflower red lentil dhal hot, garnished with fresh cilantro if desired, alongside rice or naan.
Tips
- Prep Ahead: To save time, prepare your ingredients in advance. Chop the vegetables and store them in the fridge until you're ready to cook.
- Customize Your Spice Level: If you enjoy a bit of heat, consider adding a pinch of cayenne pepper or some chopped green chilies when sautéing the onions.
- Use Fresh Ingredients: Fresh garlic, ginger, and spices can significantly enhance the flavor of your dhal, so opt for fresh whenever possible.
- Adjust Consistency: If you prefer a thinner dhal, feel free to add more vegetable broth or water during the cooking process to achieve your desired consistency.
- Garnish for Flair: Elevate your dish by garnishing with fresh cilantro or a squeeze of lime before serving. This adds a burst of freshness that complements the rich flavors beautifully.
- Serving Suggestions: This dhal pairs wonderfully with steamed basmati rice or warm naan, making for a complete and satisfying meal.
- Leftovers: Store any leftovers in an airtight container in the fridge. The flavors will deepen overnight, making it even more delicious the next day!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 18g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
