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:
Set IP on saute, once warm, add oil
Add Mustard Seeds until they start making noise (pop!)
Add Garlic, Onion, Ginger, sauté until happy (about 2 min)
Add the rest of the ingrediants, stir
On the IP, 4 minutes, quick release
Ingredients
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.