Harvest Tomato and Butternut Squash Dal

Why You’ll Love This Recipe

This dal offers a beautiful balance of flavor, texture, and nutrition. The creamy lentils blend wonderfully with the naturally sweet butternut squash, while the tomatoes bring a burst of acidity. The curry paste and red curry powder infuse the dish with a perfect mix of warmth and spice. Plus, the homemade spiced oil adds an aromatic, flavorful finish that elevates the dish to a new level. Whether served with naan, rice, or a sprinkle of pomegranate seeds, this recipe is a satisfying and wholesome meal.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 inch fresh ginger, thinly sliced
• 2 cloves garlic, smashed
• 1 tablespoon yellow curry powder
• 1/2 teaspoon crushed red pepper flakes
• 3 1/2 cups water
• 2 tablespoons curry paste
• 1 cup red lentils
• 2 cups cubed butternut squash
• 1 1/2 cups cherry tomatoes
• kosher salt
• handful fresh cilantro, chopped
• naan, rice, and pomegranate, for serving

Spiced Oil:

• 1/4 cup coconut oil or sesame oil
• 1 inch piece fresh ginger, thinly sliced
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• crushed red pepper flakes

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the olive oil in a large pot over medium heat. Add the sliced ginger and smashed garlic and sauté until fragrant, about 2-3 minutes.
2. Stir in the yellow curry powder and crushed red pepper flakes. Let the spices bloom for 1-2 minutes.
3. Add the water, curry paste, red lentils, and cubed butternut squash. Bring the mixture to a boil, then reduce the heat to a simmer. Let the dal cook, uncovered, for 20-25 minutes, stirring occasionally, until the lentils are tender and the squash is soft.
4. Add the cherry tomatoes and season with kosher salt to taste. Simmer for an additional 5 minutes, allowing the tomatoes to soften.
5. While the dal is cooking, prepare the spiced oil: In a small pan, heat the coconut or sesame oil over medium heat. Add the sliced ginger, cumin seeds, mustard seeds, and crushed red pepper flakes. Let the spices sizzle for 2-3 minutes until fragrant.
6. Once the dal is ready, drizzle the spiced oil over the top. Garnish with fresh cilantro.
7. Serve the dal with naan, rice, and a sprinkle of pomegranate for added flavor and texture.

Servings and Timing

• Servings: 4
• Preparation time: 10 minutes
• Cooking time: 30 minutes
• Total time: 40 minutes

Variations

• Vegetable Variations: Add other seasonal vegetables like sweet potatoes, carrots, or spinach for extra flavor and nutrients.
• Lentil Variation: If you don’t have red lentils, yellow lentils or green lentils can be used, but cooking times may vary.
• Spice Level: Adjust the crushed red pepper flakes to your desired heat level. You can also omit them if you prefer a milder dal.
• Protein Boost: Add some cooked chicken or tofu for additional protein.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: To reheat, warm the dal on the stovetop over low heat, adding a little water to reach your desired consistency. It can also be reheated in the microwave in short intervals, stirring in between.

FAQs

How can I make this recipe vegan?

This recipe is already vegan, as it does not contain any animal-based ingredients.

Can I use other types of lentils?

Yes, you can use other lentils such as yellow or green lentils. However, cooking times may differ, so keep an eye on them as they cook.

How can I make the dal creamier?

To make the dal creamier, you can add coconut milk or a dollop of yogurt before serving.

Is this dish gluten-free?

Yes, this recipe is gluten-free. Just ensure the naan or rice you serve it with is also gluten-free if you need a completely gluten-free meal.

Can I freeze the leftovers?

Yes, you can freeze the dal for up to 3 months. Just let it cool completely before storing it in an airtight container or freezer bag.

What can I serve with this dal?

This dal pairs well with naan, basmati rice, or quinoa. You can also top it with pomegranate seeds for a touch of sweetness.

How can I reduce the spice level in this recipe?

To reduce the spice level, simply cut down or omit the crushed red pepper flakes. You can also use a mild curry paste.

How do I know when the dal is done cooking?

The dal is done when the lentils are soft and have mostly broken down, and the butternut squash is tender. The mixture should be thick and creamy, but you can add more water if needed.

Can I use canned tomatoes instead of fresh cherry tomatoes?

Yes, canned tomatoes can be used in place of fresh cherry tomatoes. Use about 1 1/2 cups of canned tomatoes, and adjust the cooking time as needed.

How long can I store the spiced oil?

The spiced oil can be stored in an airtight container in the refrigerator for up to 1 week. Just reheat before using.

Conclusion

Harvest Tomato and Butternut Squash Dal is the perfect dish for a nourishing and flavorful meal. With its rich spices, hearty lentils, and the sweetness of squash and tomatoes, this dal brings together everything you love about comfort food. Whether you enjoy it on its own or with a side of naan and rice, it’s sure to be a hit at the dinner table.

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