Dal to me is one of my go to comforting and simple meals. When I make it, I love playing around with different spices and vegetables. I have found this Instant Pot Butternut Squash Dal to be one of my favorites. Adding butternut squash gives it some sweetness and the coconut milk brings a wonderful creaminess to it. This can be made in 30 minutes from start to finish in the Instant Pot so this is a great dish to have on hand for the cold nights ahead!
Dal is an Indian dish that is made up of pulses like lentils, peas or beans. It is simmered in spices until the pulses are broken down. Creating a thick, creamy like stew.
Tips for Making Instant Pot Butternut Squash Dal
You want to rinse off your lentils before you use them. This allows you to inspect them for any little rocks or pebbles that can sometime get thrown in.
There is no need to soak these pulses because you are putting them in the Instant Pot. You will find that this recipe still allows the pusles to have a slight bite to them which I like.
When your chopping your squash cut them into 1 inch cubes. If you want the squash to not turn mushy I would cut the into larger cubes. I love when the disintegrate into the sauce. For me it creates the creamiest version.
Start by sauteing your aromatics. The cumin seeds are already slightly spicy. If you are not a fan of spice I would omit the extra red pepper flakes.
Once they have opened up you can add the onions, garlic and jalapeno.
When your onions turn clear add in the rest of the seasonings, lentils and squash.
Turn off saute and turn on manual for 8-10 minutes.
When it beeps, quick release it, and add in your coconut milk, cilantro and a squeeze of lime. It should be creamy and thick. I will thicken even more once it cools.
If you are looking for a less calorie dense recipe you can omit the coconut milk. It will be creamy by itself.
Serve it over basmati rice or with some chapati or naan bread!
Instant Pot Butternut Squash Dal
Equipment
- Instant Pot
Ingredients
- 2 Tbs[ Avocado Oil
- 3 Tsp Whole Cumin Seeds
- 1 Tsp Red Pepper Flakes
- 1 Tsp Turmeric
- 1 Tsp Coriander
- 1 Tsp Garam Marsala
- 1 Tsp Salt
- 1 Small Yellow Onion Diced
- 3 Garlic Cloves Minced
- 1 Jalapeno Diced
- 1 Cup Yellow Lentils Sorted and Rinsed
- 2 Cups Butternut Squash peeled and diced
- 2 Cups Vegetable Broth
- 1 Cup Coconut Milk
- 1/4 Cup Cilantro
- Limes Slices For Garnish.
Instructions
- Start by taking your lentils and rinsing them off. Remove any debris or rocks from them.
- Next chop your onion, garlic, jalapeno and butternut squash.
- Turn your Instant Pot on saute.
- Add in your oil and cumin seeds and red pepper. Saute for 1 minute.
- Next add in your onion, garlic and jalapeno. Saute for another 2 minutes until the onions become translucent.
- Add in your lentils, diced squash, seasoning and broth. Mix well.
- Turn on manual for 10 minutes. Quick release when finished.
- When it's done remove the lid, stir and add in your coconut milk and cilantro.
- Serve with Basmati rice or Chapati bread. Garnish with a lime wedge.