why make this recipe
Butternut squash dhal with eggs and crispy onions is a delightful dish that combines hearty flavors and comforting textures. This recipe is not only nutritious but also easy to prepare. It’s perfect for a family dinner or a cozy night in. The vibrant color and taste of butternut squash pair well with the spices in dhal, making it a dish that everyone will enjoy.
how to make Butternut squash dhal with eggs and crispy onions
Ingredients:
- 1½ tbsp sunflower or vegetable oil
- 2 onions, finely chopped
- 2 cloves garlic, crushed
- 12 curry leaves
- 2 tsp black mustard seeds
- 1½ tsp ground turmeric
- 1 tsp ground cumin
- 250g red lentils
- 400g butternut squash, peeled and coarsely grated
- 400ml tin light coconut milk
- 600ml vegetable stock
- 6 tbsp ready-made crispy onions
- 6 large eggs
- Warmed chapatis to serve
Directions:
- Heat the oil in a large pan over a low heat. Add the chopped onions and crushed garlic, cooking for 10 minutes until softened. When the onions start to turn golden, increase the heat.
- Add the curry leaves and cook for one more minute. Then, stir in the ground spices and cook for another 1-2 minutes until fragrant.
- Add the lentils, grated butternut squash, coconut milk, vegetable stock, and 2 tablespoons of crispy onions. Bring the mixture to a gentle simmer.
- Cook for 30 minutes, stirring often to prevent sticking, until the lentils break down and the dhal thickens. If it gets too thick, add a splash of water.
- While the dhal cooks, prepare the jammy eggs. Fill a large pan with water and bring it to a boil. Carefully add the eggs and cook for 6½ minutes. After cooking, transfer them to a bowl of cold water for 3 minutes before peeling.
- Season the dhal to taste, then divide it between 4 shallow bowls. Cut the eggs in half and place three halves on each bowl. Top with 1 tablespoon of crispy onions and serve with warm chapatis.
how to serve Butternut squash dhal with eggs and crispy onions
Serve the dhal hot in shallow bowls, topped with the jammy eggs and crispy onions. Make sure to have warm chapatis on the side for scooping up the delicious dhal. This meal is great for lunch or dinner and can also be enjoyed as a comforting dish on chilly days.
how to store Butternut squash dhal with eggs and crispy onions
If you have leftovers, store the dhal in an airtight container in the refrigerator. It can last for about 3-4 days. For the eggs, it’s best to store them separately to keep them fresh. Reheat the dhal in a pan over low heat, adding a little water if needed to restore the consistency.
tips to make Butternut squash dhal with eggs and crispy onions
- Adjust the spices according to your taste if you prefer a milder or spicier dhal.
- You can use other types of lentils, but red lentils are best for this recipe due to their quick cooking time.
- For extra flavor, consider adding a squeeze of lime juice before serving.
variation
If you want to make this dish vegan, simply omit the eggs or replace them with a vegan alternative, like tofu or chickpeas. You can also add other vegetables like spinach or kale for added nutrition.
FAQs
1. Can I use frozen butternut squash?
Yes, you can use frozen butternut squash. Just make sure to thaw it before adding to the dhal.
2. Is this dish gluten-free?
Yes, all the ingredients used in this dish are gluten-free, making it suitable for those with gluten sensitivities.
3. Can I make this recipe in advance?
Absolutely! The dhal can be made in advance and stored in the fridge. Just reheat before serving.
