Dhal Squash Dahl Recipe

Easy Red Lentil Dhal Slimming Eats

WEBMay 4, 2017 · Spray a deep pot over a medium high heat with low calorie spray. Add the onion and fry to soften. Add the garlic, ginger, zucchini …

Rating: 4.6/5(64)
1. Spray a deep pot over a medium high heat with spray oil.
2. Add the onion and fry to soften.
3. Add the garlic, ginger, zucchini and butternut squash and fry for a further 5 minutes. (add a little stock if it starts to stick)
4. Add the curry powder and stir to coat.

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Butternut Squash, Cauliflower and Red Lentil Dhal …

WEBSep 15, 2016 · Instructions. Place the olive oil and sliced onion in a wide, deep saucepan and cook on a gentle heat, with the lid on for 5 minutes, …

1. Place the olive oil and sliced onion in a wide, deep saucepan and cook on a gentle heat, with the lid on for 5 minutes, stirring occasionally.
2. Add the garlic, ginger, chilli, garam masala and turmeric, plus a splash of water to stop the pan going dry, and cook the paste for about a minute.
3. Add the chopped butternut squash and cauliflower, plus the lentils and the tin of tomatoes. Fill the tomato tin with water and add to the pan, then add a little salt and pepper. Stir everything together and bring to the boil, then turn down and cover with a lid. Cook for 15-20 minutes until the vegetables are cooked through and the sauce has thickened. Add a splash more water if the pan gets too dry.
4. While the curry is cooking, make your rice according to packet instructions / your own preferences.

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Easy Lentil Dahl (dal, dhal) Veggie Desserts

WEBAug 27, 2018 · 1: Cook the onions in the oil until soft, then add the garlic and chilli (fresh finely diced chilli or dried chilli flakes). 2: Lightly grind the …

1. Heat the oil in a large pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.
2. Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook for 1 minute.
3. Add the lentils, tomatoes with their juice, coconut milk and broth/stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat for 15-20 minutes until reduced and thick. If you have time, you can leave it a little longer on a very low heat for even more flavor (just stir often and check it doesn't scorch on the bottom of the pan).Taste and add more chilli if desired.
4. Stir in the lemon juice and spinach until it wilts.

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