Butternut Squash & Red Lentil Dal Recipe – Instant Pot Indian Comfort Food

Last Updated on 6 months ago by Neha Deshmukh

Butternut Squash & Red Lentil Dal Recipe – Instant Pot Indian Comfort Food

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful meals that don’t take all day to make. This Butternut Squash & Red Lentil Dal is exactly that – a hug in a bowl, packed with goodness, and ready in under 30 minutes thanks to the magic of the Instant Pot. I first made this when the weather started to turn chilly, and it’s been a family favorite ever since. It’s the perfect weeknight dinner, and honestly, it’s just as good reheated the next day!

Why You’ll Love This Recipe

This dal is a beautiful blend of sweet and savory. The butternut squash adds a lovely sweetness that balances the earthy lentils and warm spices. It’s also incredibly easy to make, even if you’re new to Indian cooking. Plus, it’s naturally vegetarian and can easily be made vegan and gluten-free – more on that later! It’s a wonderfully nourishing meal that’s sure to become a staple in your kitchen.

Ingredients

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

• 1 tablespoon Extra Virgin Olive Oil
• 0.5 teaspoon Cumin Seeds
• 2 medium onions, finely chopped
• 1 teaspoon Ginger Garlic Paste
• 2 medium tomatoes, finely chopped
• 450 grams Butternut Squash, diced into thick chunks
• 0.5 cup Red Lentils (Masoor Dal)
• 1 teaspoon Kashmiri Red Chili Powder
• 0.5 teaspoon Turmeric Powder
• 1.5 teaspoon Garam Masala Powder
• 1.25 cup Water
• Salt to taste
• 0.5 cup Unsweetened Coconut Milk
• Finely chopped cilantro (for garnish)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Butternut Squash – Selecting & Preparing

Look for a butternut squash that feels heavy for its size. This indicates it’s full of moisture. Peeling can be a little tricky, so be careful! I like to dice the squash into roughly 1-inch chunks – they’ll cook evenly and give a nice texture to the dal.

Red Lentils (Masoor Dal) – A Quick-Cooking Dal

Red lentils are fantastic because they cook so quickly – no pre-soaking needed (though a quick 10-15 minute soak doesn’t hurt!). They break down beautifully, creating a creamy texture in the dal.

Kashmiri Red Chili Powder – For Color & Mild Heat

This is my secret weapon! Kashmiri chili powder gives a gorgeous vibrant red color to the dal without a ton of heat. If you can’t find it, you can substitute with regular chili powder, but start with less and add more to taste.

Garam Masala – The Heart of Indian Flavor

Garam masala is a blend of warming spices, and every family has their own version. Store-bought is perfectly fine, but if you’re feeling ambitious, you can make your own!

Coconut Milk – Full-Fat vs. Light Options

I prefer full-fat coconut milk for a richer, creamier dal. However, light coconut milk works too – it just won’t be quite as decadent.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and dice your butternut squash into those nice, thick chunks. Rinse and soak the red lentils for 10-15 minutes – this helps them cook even faster.
2. Now, turn your Instant Pot to the ‘Sauté’ mode. Add the olive oil and cumin seeds. Let them sizzle for about 30 seconds, until they become fragrant – this is so important for building flavor!
3. Add the chopped onions and ginger-garlic paste. Sauté until the onions soften and turn golden brown, about 5-7 minutes.
4. Toss in the chopped tomatoes and cook for another 2 minutes. Then, turn off the ‘Sauté’ mode.
5. Drain the lentils and add them to the pot along with the butternut squash, Kashmiri red chili powder, turmeric powder, garam masala, and salt. Pour in the water and give everything a good mix.
6. Seal the lid and pressure cook on high for 5 minutes. Once the cooking time is up, let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
7. Finally, stir in the coconut milk. Garnish with finely chopped cilantro and serve hot with rice or your favorite Indian bread.

Expert Tips

Want to take your dal to the next level? Here are a few of my go-to tips:

Achieving the Perfect Dal Consistency

If your dal is too thick, add a splash of hot water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

Blooming Spices for Maximum Flavor

That initial step of sautéing the cumin seeds is crucial. It “blooms” the spices, releasing their essential oils and intensifying their flavor.

Preventing Sticking in the Instant Pot

Make sure you’re sautéing the onions well enough before adding the other ingredients. This helps create a bit of a fond (browned bits) on the bottom of the pot, which adds flavor and prevents sticking.

Using Fresh vs. Ground Spices

While ground spices are convenient, fresh spices (like ginger and garlic) will always give you a brighter, more vibrant flavor.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is already easily vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Gluten-Free Adaptation: Naturally gluten-free!
• Spice Level Adjustment: For a milder dal, reduce the Kashmiri red chili powder. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chili. My friend, Priya, loves to add a whole dried red chili when she cooks this!
• Festival Adaptation: This dal is perfect for festivals like Navratri or Diwali. You can skip the onions and garlic during fasting periods.

Serving Suggestions

This dal is amazing on its own, but here are a few ideas for serving:

• With fluffy basmati rice.
• With warm naan or roti.
• Alongside a side of raita (yogurt dip).
• A sprinkle of extra cilantro always brightens it up!

Storage Instructions

Leftovers? Yes, please! This dal keeps well in the refrigerator for up to 3 days. Store it in an airtight container. It also freezes beautifully for up to 2 months.

FAQs

Let’s answer some common questions:

What is the best way to serve this dal?
With rice and naan, of course! But honestly, it’s delicious with anything you like.

Can I use a different type of squash?
Absolutely! Kabocha squash or even sweet potato would work well.

Can this dal be made on the stovetop?
Yes, you can! Sauté the onions and spices in a pot, then add the lentils, squash, tomatoes, and water. Bring to a boil, then reduce heat and simmer for about 30-40 minutes, or until the lentils and squash are tender.

How can I adjust the thickness of the dal?
Add water to thin it out, or simmer uncovered to thicken it.

What is the shelf life of this dal in the refrigerator?
Up to 3 days in an airtight container.

Enjoy! I hope this Butternut Squash & Red Lentil Dal brings as much comfort and joy to your table as it does to mine. Let me know in the comments if you try it, and what you think!