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Butternut Dahl

This is a hearty, satiety dish that you can further load up with toppings. We make this almost weekly - it's a crowd favorite and super easy. I like to pick up pre-cut butternut if I can find it.

Instant Pot Method:

  1. Set IP on saute, once warm, add oil

  2. Add Mustard Seeds until they start making noise (pop!)

  3. Add Garlic, Onion, Ginger, sauté until happy (about 2 min)

  4. Add the rest of the ingrediants, stir

  5. On the IP, 4 minutes, quick release


  • 1 tsp sesame oil (other oils ok)

  • 1/2 tsp (0.5 tsp) mustard seeds

  • 4 cloves of garlic (finely chopped)

  • 1/2 medium onion (finely chopped)

  • 1 TBS (heaping) grated ginger (finely chopped)

  • 2 Cups (roughly) Butternut squash (or pumpkin) raw, peeled and cubed or frozen

  • 1/3 cup Red Lentils

  • 14 oz can of coconut cream ( coconut milk can is ok)

  • 1/2 cup Water

  • 1/4 tsp Jamaican Curry Powder (We use Badia) - optional but delicious!

  • 1/8 tsp Cinnamon - optional but delicious

  • 3/4 tsp (0.75 tsp) salt, to taste

If you were to make this stovetop, I would do the same order however, cooking low and slow at a simmer - testing for doneness as you go.


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