Sunday, June 13, 2010

Red Lentils and Butternut Squash with Garam Masala

This East Indian dish is a perfect companion for any curry dinner. Try it with the Curried Potato and Vegetables dish, a cucumber/yogurt raita, and a mango chutney. Heaven. It’s vegan and gluten-free. You’d be surprised how many children like it. It also goes well with a pan-fried tofu.


1½ cups red lentils
2 cups butternut squash peeled and chopped (see directions)
3 cups water
2 tbsp. olive oil
1 tbsp. cumin seed
1 tbsp. Garam Masala


Scrape the skin off the butternut squash, cut it in half, scoop out the seeds. Chop the butternut into sections about 1/8 inch wide and no more than 2 inches across. Whatever squash you don’t use in this recipe, you can freeze for later use or cook up separately. For this recipe, use about 2 cups of chopped butternut.

Bring the water to a boil. Add the red lentils, 1 tbsp. olive oil, and the butternut squash. Simmer on low heat, covered, for 20 minutes, stirring frequently to prevent burning to the bottom of the pot. When lentils and squash are thoroughly cooked, mash them together so that they are blended well (it is not necessary to put this through the blender unless the slightly chunky texture bothers you).

While the lentils and squash are cooking, heat 1 tbsp. of olive oil in a small frying pan. When the oil is hot, toss in the cumin seeds and fry them gently, turning frequently, for 5 minutes.

Add the cumin seed and Garam Masala to the cooked squash and lentils. If you don’t have a good source for Garam Masala, you can make your own by combining the following spices: coriander, cinnamon, ginger, cloves. Go lightly on the cloves and heavy on the coriander.

Eat well, be well, live deliciously!

No comments:

Post a Comment