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Ingredients
  

Dahl

  • 2 cups 1-inch chunks butternut squash peeled and deseeded
  • 1 cup red lentils
  • 6 cups water
  • 1 Tbsp . coconut oil
  • 2 cloves garlic minced
  • ¼-½ inch piece ginger minced
  • ½ tsp . turmeric powder
  • ½ tsp . mustard seeds
  • ½ tsp . cumin powder
  • ¼ tsp . garam masala or all spice
  • ¼ tsp . fenugreek seeds
  • ¼ tsp . fennel seeds
  • 1 tsp . ume plum vinegar
  • ½ tsp . salt
  • few dashes cayenne pepper to taste

Cilantro Raita

  • 1 cup plain yogurt
  • 1 tsp . ume plum vinegar
  • few sprigs fresh cilantro minced

Instructions
 

  • Place coconut oil and spices in a large stock pot. Heat on medium high heat just a minute or so, until spices begin to pop. Add water and lentils, and turn heat to high. Bring to a boil, then reduce heat to low, add butternut squash, and simmer for 5-60 minutes, stirring occasionally. Add water as needed, never allowing the water level to go below the lentils. In last 20 minutes, add salt and ume plum vinegar.
  • Combine raita ingredients and set aside.
  • Serve everything together, in a big mushy bowl. I recommend eating with a side of steamed greens or steamed or roasted vegetables, like broccoli.