This is a fragrant, flavorful dish that tastes even better the day after. It also freezes well. The list of ingredients is long but most of it is spices, and the dish comes together quite quickly. You can use any ‘saucy’ type squash for this but Katherine particularly likes ‘Sweet Meat,’ Hubbard types, ‘North Georgia Candy Roaster,’ and Butternut types. Serves 6.
1/4 teaspoon red pepper flakes or powdered chili
1½ teaspoons salt (it takes more than you think)
1 1/2 cups red lentils
4-5 cups peeled and diced winter squash
3 cups vegetable stock or water
1 15-oz. can coconut milk (full fat)
Juice of 1 lemon
½ cup mint, chopped (optional)
½ a bunch of cilantro, chopped
Ingredients:
2 tablespoons olive or vegetable oil
2 teaspoons cumin seeds
2 teaspoons black or brown mustard seeds (can omit in a pinch)
1 medium onion, finely diced
Thumb-sized piece fresh ginger, peeled and minced
2 garlic cloves, minced
1 jalapeno, seeded, finely chopped (can omit and use more chili flakes)
2 teaspoons ground cumin
1 teaspoon turmeric
Directions: Heat the oil in a large pot over medium-high heat and add the mustard and cumin seeds. As soon as they begin to pop (only takes 30-60 seconds) add the onion, turn down the heat to medium, and cook until softened, about five minutes. Add the ginger, garlic, minced jalapeno, cumin, turmeric, and dried hot pepper, and cook for 3 minutes, taking care not to burn the spices.
Add the lentils and stir to coat with the oil and spices. Add squash, salt, water, and coconut milk. Bring to a boil, then reduce the heat so the dhal is at a simmer. Cover partially and cook, stirring occasionally so it doesn’t stick to the bottom, until the lentils and squash have partially lost their shape and are soft – about 20 minutes. Stir in more liquid as necessary for the consistency you want. Add the chopped herbs. Cook for a minute or two then season with more salt, if needed, and add the lemon juice to taste. Serve warm over long grain white or brown rice and with plain whole milk yogurt, if you’d like.