Red Lentil and Squash Dahl recipe - Sandhya's Kitchen (2024)

Jump to Recipe

Discover the perfect solution for a satisfying and healthy vegan dinner with our Red Lentil and Butternut Squash Dahl. This creamy and comforting dish is great for a midweek family dinner, made with simple and budget-friendly ingredients. Enjoy the unique blend of flavours and spices in every bite of this Vegan dal, the perfect comfort food. Serve with homemade naan bread and cucumber raita for a delicious combo.

Red Lentil and Squash Dahl recipe - Sandhya's Kitchen (1)

Indian Dahl with Red Lentils and Butternut Squash

This Red Lentil and Butternut Squash Dahl is an absolute must-try for anyone looking for a satisfying and healthy vegan meal that’s super easy to make.

The combination of tender red lentils and sweet butternut squash is infused with a perfect blend of spices and herbs to create a harmonious balance of flavours. The Instant Pot makes it so easy to prepare and cooks it in no time, making it perfect for a busy weeknight dinner. But don’t worry, if you don’t have an instant pot, this recipe can also be easily made on the stovetop.

Plus, the one-pot recipe means fewer dishes to clean afterward. With minimal effort and a little bit of patience, you’ll have a satisfying and delicious meal that’s sure to impress.

Why you’ll love making this Red Lentil Dahl with Butternut squash in Instant Pot?

  • Quick and easy preparation
  • One pot recipe for minimal cleanup. You can saute, pressure cook and release pressure in the same pot making it a versatile tool in the kitchen.
  • Can be made in a fraction of the time it would take to make it on the stovetop
  • Consistent results every time you make it.
  • Hands-free cooking, you can do other things while it cooks
  • Saves energy compared to stove-top cooking
Red Lentil and Squash Dahl recipe - Sandhya's Kitchen (2)

How to make Red lentils and Butternut squash Dal in the Instant Pot?

Here is a step-by-step guide to making Butternut Squash Red Lentil Dahl in the Instant Pot:

  1. Preparation – Rinse the red lentils thoroughly under running tap water, until clear and set them aside. Prepare your vegetables: peel and dice the butternut squash, chop the onion, and set them aside. Optional tip: To make the prep work easier, use a food processor to finely chop the onion, ginger, garlic, and green chili together.
  2. Turn on the Instant Pot, press the sauté button and wait until it heats up. Add oil and cumin, and wait until the cumin starts to sizzle.
  3. Add the chopped onion, ginger, garlic, and green chili mixture and sauté for 3-4 minutes, until the onions are slightly translucent.
  4. Next, add the diced tomatoes and 1/2 cup of water, along with the spice powders, and sauté for another 4 minutes, until everything is well combined. Cancel the sauté mode on the Instant Pot.
  5. Add the rinsed red lentils, diced butternut squash, and 2 cups of water or vegetable broth.
  6. Close the lid of the Instant Pot. Cook on high pressure for 12 minutes and then let the pressure release naturally for 10 minutes. Release any remaining pressure manually by turning the valve to the “venting” position.
  7. Open the Instant Pot, taste the dahl, and season it with salt and lemon juice to your liking.
  8. Press the sauté button and allow the dal to boil for 2 minutes and combine well.
  9. Garnish with coriander leaves and serve with steaming hot rice or naan bread. Enjoy your delicious and healthy Butternut Squash Red Lentil Dahl!

PS – Cooking time in the Instant Pot takes 12 minutes, but it also takes about 12 minutes for pressure to build up. So, it’s entirely up to you, whether you consider 12 minutes as cooking time or 24 minutes.

If you love Instant pot Dal recipes, you will also love my Instant Pot Dal Makhani recipe too.

Serving Suggestions

Serve this easy Butternut Squash Dahl

  • With my easy-peasy vegetable pilau rice
  • With garlic naan bread, homemade chapati or yogurt flatbread
  • A side of yogurt or onion raita to balance out the heat
  • As a spicy main dish in a large Indian feast, alongside jackfruit curry, paneer curry, onion bhaji, steaming basmati rice, and homemade naan bread.

Storing leftover Butternut squash dahl

Fridge: Allow the dal to cool to room temperature before storing it. Transfer the squash dal to a clean, airtight container and store it in the fridge. Use within 3-4 days.

Freeze: Transfer the cooled squash dal to an airtight container or store it in ziplock bags and store in the freezer up to 3 months.

Thaw frozen red lentils and butternut squash dal

  1. Transfer the dal to the fridge to thaw overnight, or defrost it in the microwave on the defrost setting.
  2. Reheat the butternut squash dal in a pot on the stove or in the microwave until it is hot all the way through.

Do you have half a packet of red lentils? Try these recipes

Vegan Red lentil curry

Dump and start Red lentil tortilla soup

Easy peasy Tarka dal

HAVE YOU MADE THISRECIPE?

Be sure to leave acommentand/orgive this recipe a★ rating!

Post a photo of your creation on myFacebookpage, share it onInstagram, or save it toPinterestwith the tag#sandhyaskitchen. I would love to see your pictures!

Subscribe to our weekly newsletters!

Easy One-pot Dahl recipe with Red lentils and butternut squash

Red Lentil and Squash Dahl recipe - Sandhya's Kitchen (3)

Butternut Squash and Red Lentil Dal

4.58 from 7 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 32 minutes minutes

Servings: 4 People

Calories: 157kcal

Author: Sandhya Hariharan

Make this hearty and comforting Butternut Squash Red Lentil Dal and serve them with naan bread. Instuctions for Instant Pot & Stove Top Method included.

Ingredients

Ingredients for Butternut Squash Red Lentil Dal

  • 1 Tsp Oil
  • 1 Yellow Onion (50g) finely chopped
  • 1 inch ginger finely chopped
  • 3 cloves garlic minced
  • 2 green chilli minced **
  • 1 tomato (100g) diced
  • 2 Cup butternut Squash(400g) cubed
  • ½ Cup Red Lentil (100g) rinsed until clear
  • 2-2½ cup water / vegetable stock
  • Salt to taste
  • Lemon Juice
  • 2 Tbsp Coriander leaves
  • 2 cup water

Spice Powders

  • ½ Tsp Turmeric Powder
  • ½ Tsp Cumin Powder optional
  • ¾- 1 Tsp Garam Masala or Curry powder

Instructions

INSTANT POT BUTTERNUT SQUASH RED LENTIL DAL

  • Turn on the Instant Pot, press the sauté button and wait until it heats up. Add oil and cumin, and wait until the cumin starts to sizzle.

  • Add the onion, ginger, garlic, and green chili mixture and sauté for 3-4 minutes, until the onions are slightly translucent.

  • Add the tomatoes ,1/2 cup of water and spice powders and sauté for another 4 minutes, until everything is well combined. Cancel the sauté mode on the Instant Pot.

  • Now add red lentils, butternut squash and the remaining water. Make sure everything is well mixed.

  • Close the lid of the Instant Pot, Cook on high pressure for 12 minutes and let pressure release naturally for 10 minutes. And then release the remaining pressure manually by turning the valve to the "venting" position.

  • Open the Instant Pot, season with salt, squeeze lemon juice.

  • Presssauté button and sauté for additional 2 mins.

  • Garnish with fresh coriander leaves, serve with rice or naan bread.

STOVE TOP BUTTERNUT SQUASH DAL

  • Place red Lentils, butternut Squash, salt and water and bring it to a boil. Reduce heat, simmer,cover and cook for 10 minutes. Check if the lentils are cooked by gently squeezing between your fingers. Once the red lentil is soft, remove them from heat.

  • Heat oil in a fry pan, add cumin seeds. Once they sizzle, add onions, ginger, garlic and green chillies. Cook until translucent. Add the diced tomatoes, & spice powders and cook in medium flame for about 10 minutes or until the masala combines well.

  • Add the cooked red lentil dal along with any remaining stock, a little at a time, stirring into the onion tomato masala mixture. Add hot water if needed and stir. Cook for anther 2-3 minutes until desired consistency is achieved.

  • Taste and add salt as needed. Squeeze some lemon juice and garnish with fresh coriander leaves.

Video

Nutrition

Calories: 157kcal | Carbohydrates: 29g | Protein: 8g | Fat: 1.8g | Saturated Fat: 0.4g | Sodium: 12mg | Potassium: 676mg | Fiber: 10.1g | Sugar: 4.3g | Calcium: 64mg | Iron: 3mg

Course: Main Course

Cuisine: Indian

Keyword: butternut squash dahl, instant pot red lentil butternut squash dal

Tried this recipe?Mention @Sandhyaskitchen and Hashtag #sandhyaskitchen!

Reader Interactions

Comments

  1. Red Lentil and Squash Dahl recipe - Sandhya's Kitchen (4)Virginia says

    Your stovetop recipe doesn’t include instructions on when to add the squash

    Reply

    • Red Lentil and Squash Dahl recipe - Sandhya's Kitchen (5)Sandhya Hariharan says

      Thank you for bringing to my notice. I have amended the recipe details. Squash needed to be added along with the lentils.

      Reply

  2. Red Lentil and Squash Dahl recipe - Sandhya's Kitchen (6)debbie says

    Red Lentil and Squash Dahl recipe - Sandhya's Kitchen (7)
    Lovely flavours, had it as a lunch with naan bread

    Reply

  3. Red Lentil and Squash Dahl recipe - Sandhya's Kitchen (8)Kate says

    Red Lentil and Squash Dahl recipe - Sandhya's Kitchen (9)
    This was excellent! At the last minute, I decided to add half a can of coconut milk and it was decadent. Hubby & I ate with Naan bread. Excited to see how the flavors merged over night.

    Reply

    • Red Lentil and Squash Dahl recipe - Sandhya's Kitchen (10)Sandhya's Kitchen says

      That’s fantastic!! Love your coconut milk twist to the Butternut squash dal recipe for creaminess.

      Reply

Leave a Reply

Red Lentil and Squash Dahl recipe - Sandhya's Kitchen (2024)

FAQs

Should you soak lentils before making dahl? ›

Just make sure it is plain in flavor. You could also use a drizzle of coconut milk or coconut cream. You don't absolutely have to soak the red lentils but from what I have read, if you soak them and drain the water, it helps to remove some of the phytic acid which makes them easier to digest.

Is red lentil Dahl good for you? ›

Absolutely. Not only are red lentils a nutritional powerhouse, packed with protein, fiber, iron, folate, and several other vitamins/minerals, but other ingredients in this Indian lentil dish further boost healthfulness. For example, turmeric has both anti-inflammatory and antioxidant properties.

What to serve with lentil dahl for dinner? ›

Dahl: The best side dishes to make a meal
  1. Naan bread. We love to eat our hearty dahl for lunch or a light dinner with just Naan bread. ...
  2. Roasted cauliflower. Nothing beats gently spiced and roasted cauliflower served alongside Dahl. ...
  3. Make a veg stew. ...
  4. Stuffed peppers. ...
  5. Bombay potatoes. ...
  6. Onion Bhajis.
Feb 6, 2023

How long do you soak red lentils before cooking? ›

How To Soak Right? Soaking lentils for two- eight hours is mostly recommended. In a bowl add the dal and rinse it with water, changing the water 3-4 times and clean it gently by stroking with your fingers. Now add water to a bowl and soak the dal for about 30 minutes to 2 hours depending on the type of lentil.

What happens if you don't pre soak lentils? ›

Don't worry about soaking lentils, split peas, or black-eyed peas (or cowpeas). Lentils and peas are softer than dried beans. They'll cook within 5 to 20 minutes without any soaking time.

Which lentils are best for dal? ›

Best lentils for Dal– This recipe calls for Channa Dal which is a type of yellow lentils which provides an ideal texture for this Dahl. I was astonished to discover it's sold at Coles supermarket (international section). Yellow split peas is a terrific substitution though the cook times do differ (see recipe notes).

Which color lentil is healthiest? ›

Black Lentils (Beluga lentils)

Thanks to the robust flavor, these lentils pair well with meaty veggies and marinated proteins like mushrooms, tofu, and seitan. Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.

What are the side effects of red lentils? ›

If you eat fiber-rich lentils regularly, they can cause gas and bloating. If you are sensitive to fermentable oligosaccharides, disaccharides, monosaccharides and polyol (FODMAP) foods, lentils can cause discomfort, as well as bloating and gas in the colon.

Is it okay to eat red lentils every day? ›

Eating half a cup of cooked lentils gives you lots of essential nutrients and their high fiber content makes you feel full. However, the fiber in lentils can be hard for your body to break down. Eating too many lentils can cause gas, bloating, and cramping.

What is the difference between lentils and Dahl? ›

Basically, you need dal (lentil) to make dal (lentil soup). While you can make a dal out of any pulse, typically, the word “dal” only shows up in the name of a pulse if it is a split lentil. For example, chana dal = split chickpeas, whereas if I am referring to whole chickpeas, I would say chana or chole.

Is Dahl a complete meal? ›

Dal is the glue that binds a handful of food when you eat without utensils in the Indian tradition. And when served with a grain like rice or a wheat-based bread, dal forms a complete protein that sustains and satisfies for very little expense.

Is lentil Dahl high in carbs? ›

Ainsley Harriot Lentil Dahl (1 serving) contains 40g total carbs, 31.5g net carbs, 1.1g fat, 17.8g protein, and 243 calories.

Why won't my red lentils soften? ›

Acidic ingredients can prevent lentils from fully cooking. While this isn't as big a problem for red lentils as it is for other varieties, it can happen, particularly with whole red lentils. Wait until your red lentils are done cooking before you add any acidic ingredients.

Why are my lentils still hard after cooking? ›

If you don't want dry, hard lentils, make sure to keep a little liquid in the pot! You can always add a little more if the water is evaporating faster than they cook. Skip the soak. Lentils definitely don't need any soaking before they're cooked.

How to make lentils less gassy? ›

Soak lentils before cooking them to minimize the gas they might cause. The soaking process will help get rid of some of the oligosaccharides, like raffinose that can make you feel gassy and bloated.

Is it important to soak dal before cooking? ›

However, several anti-nutrients in dal, like as phytic acid and tannins, can interfere with digestion and mineral absorption. Soaking dal softens it and makes it easier to prepare. It also cuts down on the amount of water and fuel required to boil the dal. This saves time, energy, and materials.

Which dal does not need to be soaked? ›

Unlike most other beans, you don't have to soak red lentils before cooking. Whole lentils typically take 15-20 minutes to cook but split red lentils only take around 5-7 minutes. So easy!

Should lentils be soft in Dahl? ›

Once the garlic is golden, mix in the toasted cumin seeds and, if using, the garam masala and ground coriander. Remove from the heat until the lentils are completely softened. Give the lentils a good stir. They should have the consistency of porridge – thicker than soup and looser than houmous.

Do soaking lentils remove lectins? ›

The good news? Many of the so-called anti-nutrients found in lentils (like lectins and phytates) can be deactivated by soaking the lentils in water.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Lidia Grady

Last Updated:

Views: 6575

Rating: 4.4 / 5 (65 voted)

Reviews: 80% of readers found this page helpful

Author information

Name: Lidia Grady

Birthday: 1992-01-22

Address: Suite 493 356 Dale Fall, New Wanda, RI 52485

Phone: +29914464387516

Job: Customer Engineer

Hobby: Cryptography, Writing, Dowsing, Stand-up comedy, Calligraphy, Web surfing, Ghost hunting

Introduction: My name is Lidia Grady, I am a thankful, fine, glamorous, lucky, lively, pleasant, shiny person who loves writing and wants to share my knowledge and understanding with you.