Side Dishes

Butternut Squash Lentils

Christie Daruwalla
January 15, 2013
2

An Indian dal with butternut squash

6
2 cups butternut squash, peeled and cubed
1 cup red Turkish or Mansoor Dal (Lentils)
3 cups water
1 tsp. turmeric
1 1/2 tsp. kosher salt
1 tbsp. light butter* you can substitute 1 tsp vegetable oil to make this vegan
1 cup chopped onions

Masala:
4 garlic cloves
1 tsp. cumin seeds
1 tsp. fennel seeds
1/2 tsp. ground coriander
1/2 jalapeno, chopped
1/2 inch ginger, peeled and chopped
In a small spice grinder or food processor, blend all the ingredients for the masala until it is a paste. In a pressure cooker over medium high heat, melt butter. Add masala and stir fry for 1 minute. ...
See the full directions on my site
Nutritions

Calories
191

Sodium
601mg
25% DV

Fat
6g
9% DV

Protein
4g
8% DV

Carbs
43g
14% DV

Fiber
3g
14% DV
Indian Beans/Legumes Dinner Low-Fat High-Fiber

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3
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Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
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2% DV

Protein
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14% DV

Carbs
17g
5% DV

Fiber
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18% DV
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