Daal is the simplest, easiest indian dish to make and it is ready in less then 30 minutes. This nourishing dish can be transformed many different ways but on it's own, dressed up with some savory and sweet additions, it is my favorite winter lunch.
2 cups butternut squash or pumpkin
1 cup coconut milk
1 1/2 cup red lentils
1/2 cup cilantro for garnish
1 -1 1/2tablespoons madras curry powder
10-12 cherry tomatos
1 clove garlic
1 tablespoon olive or coconut oil
optional toppings: avocado, pumpkin seeds, dried cranberries, coconut yogurt, red pepper flakes
In a pot, add butternut squash or pumpkin, onion, cherry tomatoes, a clove of garlic and a teaspon salt to 1 tablespoon of olive or coconut oil and sauté until fragrant. To this, add 1 1/2 tablespoons madras curry powder and coat the veggies and then add in 1 cup of red lentils, cover with about 6-10 cups of water or broth and simmer until squash is tender. Puree. Taste. At this point, add in another 1/2 cup of red lentils and more seasoning if needed and a cup of coconut milk. Let simmer for 10-15 minutes until Daal is tender. Great on its own or over quinoa with added vegetables or optional toppings listed above. Serve with garnish of cilantro and lime wedges.