Dal is a staple in Indian cuisine and served at almost every meal. Here it’s combined with nutritious squash and cooked in milk to make for a satisfying and absolutely delicious vegetarian main course or as a side dish for other curries or plain grilled meat, fish, or poultry. Serve with basmati rice, naan, or papadum.
1. Place lentils in a fine sieve and pick through to remove stones or grit. Rinse well and drain; stir into the broth and set aside.
2. In a large, deep saucepan, melt butter over medium heat; sauté onion for 3 minutes, or until starting to soften. Add garlic, ginger, curry paste (to taste), and salt and pepper; sauté for about 2 minutes or until softened. Add lentils in broth, squash, and milk and bring to a simmer, stirring often.
3. Cover, leaving lid ajar, reduce heat and simmer, occasionally stirring, for about 25 minutes, or until squash and lentils are soft and tender. Remove from heat and mash lightly with a potato masher. Serve sprinkled with cilantro and garam masala (if using).
Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.