Partnering sweet butternut squash with the dense texture of cooked lentils really makes this dhal stand out. The addition of lemon juice makes it sparkle even more.
- Yield: 4 Servings
- 1 onion
- 3 celery stalks
- 4 tablespoons (10 g) freshly chopped coriander/cilantro
- 6½ oz (180 g) butternut squash
- 1 tablespoon olive oil
- 3 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1½ tablespoons mild curry powder
- 1 cup (160 g) split red lentils, washed thoroughly
- 1 tablespoon vegetable stock paste or 1 vegetable stock cube
- freshly squeezed lemon juice (up to ½ lemon)
- salt and freshly ground black pepper
How to Make It
- Very finely chop the onion, celery, coriander/cilantro and butternut squash. (Using a food processor at this stage will save you a lot of time.)
- Press the Sauté button on the multi-cooker and add the olive oil. When hot, add the finely chopped vegetables to the pot and stir until the onion becomes translucent. Add the tomato paste, garlic powder and curry powder and stir well. Add the lentils, stock paste or cube and 750 ml/3 cups water and deglaze the pan.
- Secure the lid in place and set to Manual or High Pressure for 3 minutes. At the end of cooking, use the NPR method for 15 minutes, then release the rest of the pressure using the QPR method. Serve with added lemon juice and salt and pepper to taste.