About:

Lentils are super hearty, so a bowlful of this lentil stew /dal is plenty on its own. Alternatively, you could serve a slightly smaller portion alongside some rice, a big chunk of bread, or my favourite winter comfort food – creamy squash

Health Benefits:

There’s a lot of flavor and a lot of nutrition in a simple pot of lentil stew. Lentils are low in fat and high in protein and fiber. But they have the added advantage; unlike other legumes they cook very quickly!

Yields-5-6 servings
Preparation time-10 minutes
Soaking time-5-6 hours
Cooking time-35-40 minutes

Ingredients:

• Yellow moong dal-1cup
• Brown lentil-1/2cup
• Green moong dal- 1/2cup
• Pumpkin/butternut squash-500g (peeled, seeded and coarsely chopped)
• Tomato puree-1cup (approx.-3large tomatoes)
• Chopped onion-1medium
• Jalapenos/green chillies-1-2 (seeded and minced)
• Minced ginger-1inch
• Minced garlic-3cloves
• Turmeric-2tsp
• Coriander powder-1/2tsp
• Chilli powder-1tsp
• Cinnamon stick-1
• Whole cloves-3-4
• Slat- to taste
• Lemon juice-1-2tbsp

For garnishing:

• Chopped fresh coriander/cilantro

Procedure:

• Wash and rinse the lentils thoroughly –soak for 5-6 hrs.
• After soaking tome put lentils, jalapenos, ginger, garlic, turmeric in a large pot – add enough water to cover by 1 1/2inches above the lentils, cover and cook the lentils over high heat and bring it to a boil.
• Then reduce the heat to medium and continue to cook until lentils are almost tender, about 20-25 minutes.
• While the lentils are cooking same time heat oil in other saucepan, add the cumin seeds, cinnamon sticks, cloves, minced ginger, garlic and saute for few seconds until flavorful.
• Add the onions, minced jalapenos or chillies and saute for 2-3 minutes, now add tomato puree and cook for about 3-4 minutes.
• Add pumpkin, coriander powder, chilli powder and continue to cook for another 4-5minutes.
• By then when the lentils are ready – add to the sauted mixture and continue to simmer for another 8-10minutes.
• Consistency can per personalised as per the taste by adding extra water or cook longer for creamy and thick consistency.
• Once done turn off the flame, drizzle some lemon juice, garnish with some cilantro leaves.

Serve with roti/rice stuffed roti, paratha.

Note:

• Combination and quantity of lentils can be personalised.