A creamy red lentil daal with acorn and butternut squash, ginger, and coconut milk.
Red Lentil Daal with Squash and Coconut is a delicious and warming recipe to make on the weekend to later warm up for a quick lunch or dinner. We make it for two and it lasts all week long, so even for a family of four, you’re sure to get multiple meals out of this 1 dish!
One of my favorite slow-cooking recipes is daal. Daal (dal or dahl) is a very popular dish in Indian cuisine made with lentils, split peas, and pulses. It’s typically served with rice, flatbreads, and garnishes like yogurt sauces — all of which are delicious!
There’s nothing better than slow cooking this recipe, letting all the flavors build, the daal reduce to get the thick and creamy texture, and continuing to adjust the seasonings as it change during the cooking process.
When you cook on low heat for a couple of hours, the red lentils break down, the butternut and acorn squash break down and everything just melts together. I prefer to cut the butternut squash and acorn squash into large chunks, so the end result has some chunks of squash to bite into. Otherwise, you can dice it for a pureed texture. Either way, it’s delicious and it’s one of those recipes where you put everything into 1 pot and leave it to cook with minimal oversight! Another addition to this recipe, which makes it delicious, is the fresh ginger. I love stirring in fresh parsley upon serving (you can see the green in the pot from parsley).
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