Butternut Squash Dal
- ½ butternut squash, roasted (include seeds) about 1½#
- 1½ cups pigeon peas (AKA toor dal) cooked in about 5 cups water
- 1 tsp. turmeric
- 2 tsp. coriander
- 1 large yellow onion, chopped (about a pound)
- 5 medium cloves garlic, minced (about a tablespoon)
- fresh ginger, minced (0.3 oz., about ⅓ oz.)
- 1 medium tomato, rough-chopped (about ½#)
- salt to taste
- 2 Tbsp. Trader Joe's Buffalo Ghee (or regular ghee)
- 2 tsp. cumin seeds
- ½ tsp. red pepper flakes
- extra virgin olive oil
- ½ tsp. sumac (optional)
- ½ tsp. paprika
- about ½ oz. fresh coriander leaves, chopped
- Preheat oven to 400 F.
- Cut a small or medium butternut squash in half, scoop out and reserve seeds.
- Cut squash into ¾" thick half-rings, then cut each half-ring into several smaller pieces.
- Mix seeds with olive oil, sumac, and paprika (or other spices of choice).
- Cover two baking sheets with parchment paper.
- Place squash pieces and seeds on baking sheet.
- Bake for 30 minutes at 400.
- Meanwhile put pigeon peas, coriander, and turmeric in a pot with 5 cups of water. Bring to a boil and then simmer 30 minutes.
- Chop onions, mince garlic, peel and mince ginger.
- Melt ghee in large frying pan, add chopped garlic and ginger and saute for about 2 minutes.
- Add chopped onion and saute for about ten minutes.
- Add chopped tomato and saute for another few minutes.
- Blend the squash with half of the sauteed vegetables and half of the cooked pigeon pea mixture.
- Mix the blended portion back into the pot with the rest and simmer for another ten minutes.
- Salt to taste.
- Chop the fresh coriander.
- Heat last Tbsp. of ghee, add the red pepper flakes and cumin seeds and let sizzle briefly (about a minute) to make the tadka (spice garnish).
- Stir the coriander into the soup, reserving a little for the garnish.
- Serve soup, top with tadka (as desired for extra spiciness), squash seeds, and coriander.
Recipe by Fit and Fed at http://fitandfed.net/2017/05/26/butternut-squash-dal/
3.5.3208