Yield
6Author
Ayla KavanaghPrep time
20 MinCook time
35 MinTotal time
55 MinWinter Vegetable Dal
I saw this recipe in Eating Well magazine. I modified it a bit, by adding more spice and using sweet potato versus regular potato. I also changed the recipe to full-fat coconut milk versus lite. It is so GOOD! My sister was over and she had had dal the previous evening from an Indian restaurant and she could not stop raving about good this dish is.
Delish on its own… you could serve with cauliflower rice or spelt
Indian flatbread.
Ingredients
Instructions
- Heat ghee over medium heat in a large pot. Add mustard and cumin seed. Cook until seeds begin to pop, about 30 seconds. Add onion, chile, ginger and garlic, cook stirring occasionally, until the onion is starting to brown. About 5-8 minutes.
- Add bay leaf, water, lentils, coconut milk, salt and turmeric. Bring to a boil, stirring frequently to prevent the peas from sticking to the bottom of the pan. Add squash, sweet potato, and butternut squash. Bring to a boil. Reduce heat to a simmer and cook , uncovered, stirring occasionally, until vegetables are cooked through. About 25-30 minutes.
- Remove from heat and stir in garam masala and lime juice. Serve.
Nutrition Facts
Calories
320.53Fat (grams)
19.24Sat. Fat (grams)
15.27Carbs (grams)
33.95Fiber (grams)
9.60Net carbs
24.35Sugar (grams)
6.79Protein (grams)
16.8Sodium (milligrams)
749.26Cholesterol (grams)
10.92
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