Butternut Squash Dal Recipe – Authentic Indian Lentil Curry

Last Updated on 4 months by Neha Deshmukh

Butternut Squash Dal Recipe – Authentic Indian Lentil Curry

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? It’s the kind of dish that feels like a hug from the inside out. I’ve been making dal for years, and I’m always looking for ways to add a little twist. This Butternut Squash Dal is one of my favorites – it takes the classic Indian lentil curry and gives it a lovely, subtle sweetness and beautiful color from the butternut squash. It’s surprisingly easy to make, and I promise, it’ll become a regular in your kitchen too!

Why You’ll Love This Recipe

This dal is a winner for so many reasons! It’s packed with flavor, incredibly nourishing, and comes together in under an hour. The butternut squash adds a unique touch that elevates the traditional dal, making it a little special. Plus, it’s a fantastic way to sneak in some extra veggies. It’s perfect for a weeknight dinner, a cozy weekend meal, or even a festive gathering.

Ingredients

Here’s what you’ll need to create this delicious butternut squash dal:

• ?? cup Toor Dal (split pigeon peas)
• ?? cup Chana Dal (split chickpeas)
• 2.5 cups Water (about 600ml)
• 1 teaspoon Salt (about 6g)
• ?? teaspoon Turmeric Powder (about 2g)
• 1.25 teaspoons Finely Chopped Ginger (about 5g)
• 2.5 cups Butternut Squash Cubes (about 300g)
• 1 tablespoon Vegetable Oil (about 15ml)
• ?? teaspoon Mustard Seeds (about 3g)
• ?? teaspoon Cumin Seeds (about 3g)
• 1 Green Chili (adjust to your spice preference)
• 3 Garlic Cloves, minced
• 5-6 Curry Leaves
• 1 Red Onion, chopped
• 2 Tomatoes, chopped
• 2 tablespoons Chopped Cilantro (about 10g)
• 1 tablespoon Lemon Juice (about 15ml)

Ingredient Notes

Let’s talk ingredients! Using both toor dal and chana dal gives this dal a wonderful texture – the toor dal cooks down beautifully, while the chana dal adds a bit of bite. Don’t skip them!

Now, the butternut squash is where things get interesting. It adds a natural sweetness and creamy texture that complements the spices perfectly. Feel free to experiment with other squashes if you like, but butternut really shines here.

And finally, the tempering spices – mustard seeds, cumin seeds, and curry leaves – are essential. They infuse the oil with incredible aroma and flavor, creating that authentic Indian taste. Don’t be afraid to let the mustard seeds really pop and crackle in the hot oil – that’s how you know they’re ready!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the toor dal and chana dal a good rinse. Then, soak them in water for about 20-30 minutes. This helps them cook faster and become nice and soft. After soaking, drain the water.
2. Now, into your pressure cooker they go! Add the drained lentils, 2.5 cups of water, salt, turmeric powder, ginger, and the butternut squash cubes. Pressure cook on high heat for 4 whistles, then reduce the heat to low and simmer for another 5-6 minutes. Once the pressure has released naturally, open the cooker and check that the lentils and squash are fully softened.
3. While the dal is cooking, let’s get the tempering going. Heat the vegetable oil in a separate pan over medium heat. Once hot, add the mustard seeds and cumin seeds. Wait for them to crackle and pop – this is important!
4. Next, add the chopped onion, green chili, and curry leaves to the pan. Sauté until the onions soften and turn translucent, about 5-7 minutes.
5. Stir in the minced garlic and cook for another 1-2 minutes, until fragrant. You don’t want it to burn!
6. Add the chopped tomatoes and a pinch of salt. Cook until the tomatoes break down and become soft, about 5 minutes.
7. Now, carefully pour the cooked dal mixture into the pan with the tempering. Add a little extra water if needed to adjust the consistency to your liking.
8. Simmer everything together for about 5 minutes, allowing the flavors to meld. Finally, garnish with fresh chopped cilantro and a squeeze of lemon juice.

Expert Tips

• Don’t overcrowd the pressure cooker. If you’re making a larger batch, cook the dal in two batches.
• Adjust the amount of green chili to your spice preference.
• For a smoother dal, you can use an immersion blender to partially blend it.
• Taste and adjust the seasoning as needed.

Variations

• My family loves adding a handful of spinach towards the end of cooking for an extra boost of nutrients.
• A friend of mine adds a dollop of ghee (clarified butter) to her dal for extra richness. It’s amazing.
• If you’re feeling adventurous, try adding a pinch of red chili powder for a spicier kick.

Vegan Adaptation

This recipe is naturally vegan! Just ensure you’re using vegetable oil for the tempering.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

• Mild: Reduce or omit the green chili.
• Spicy: Add an extra green chili or a pinch of red chili powder.

Festival Adaptations

This dal is a wonderful addition to any festive meal! It’s particularly lovely served during Diwali, alongside rice, roti, and other Indian dishes. It’s also great for potlucks and gatherings.

Serving Suggestions

Serve this butternut squash dal hot with:

• Steamed rice (basmati is my favorite!)
• Warm roti or naan
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just portion it out into freezer-safe containers and thaw overnight in the refrigerator.

FAQs

What is the best type of dal to use for this recipe?

While you can experiment, I highly recommend using a combination of toor dal and chana dal for the best texture and flavor.

Can I use a different squash variety instead of butternut squash?

Yes, you can! Kabocha squash or even pumpkin would work well. Just adjust the cooking time as needed.

How can I adjust the consistency of the dal?

If the dal is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes to allow it to thicken.

What is the purpose of tempering the spices?

Tempering the spices (also known as tadka or chhonk) is a crucial step in Indian cooking. It infuses the oil with the flavors of the spices, creating a fragrant and flavorful base for the dish.

Can this dal be made ahead of time?

Yes, absolutely! You can make the dal a day or two in advance and store it in the refrigerator. Just reheat it gently before serving and add the cilantro and lemon juice right before serving.