Slow Cook Kale & Butternut Squash Dal (羽衣甘藍 & 南瓜, 印度豆)

Slow Cook Kale & Butternut Squash Dal (羽衣甘藍 & 南瓜, 印度豆)

Dal or dhal is a dried pulse which has been split. The outer hull is usually stripped off; dal that has not been hulled is described as chilka, e.g. chilka urad dal, mung dal chilka.

Dhal, is the Indian staple made from split pulses. They’re high in fibre, full of good protein, low in calories, fat free, quick and easy to cook, reasonable cheap, substantial, versatile and delicious. It can serve with rice or naan bread. The chana dhal, an Indian chickpea, used most often to make dhal in India. But now, most of the people use the yellow split peas, red or green lentil instead . Split peas will give a slightly creamier dhal. If you can’t find fresh curry leaves, you can use frozen one like me.

Today, I use red lentils, which makes for wonderfully thick and creamy. Another main ingredient is the butternut squash. I just remove all the seeds out but leave the skin on during cooking. Do you know the cooked butternut squash skin will be so soft? Try it!  :)

Indian dhal is probably one of my most favourite and comfy dishes in my tiny kitchen.

Slow Cook Kale & Butternut Squash Dal    (羽衣甘藍 & 南瓜, 印度豆)

Main Ingredient:         recipe partly adapted from Sam

  • 1 Butternut squash, medium size, remove the seeds and cubed (I keep the skin on)
  • 2 cups Red lentils, rinsed
  • 2 cups Kale, remove the hard stalks and chopped
  • 1/2 – 1 cup Fresh coriander, chopped
  • 1 small Onion, finely chopped   (I didn’t use it)
  • 2 – 3 cloves Garlic, finely chopped   (I didn’t use it)
  • 1 tbsp Coconut oil
  • 2 1/2 tsp Pink sea salt
  • 4 – 5 cups Water

Spice ingredient:

  • 1″ Fresh ginger, minced
  • 1/2 tsp Ground cinnamon
  • 1/2 tsp Cayenne pepper
  • 3 tsp Garam Masala
  • 1 tsp Ground Turmeric
  • 1 tsp Ground Cumin
  • Few curry leaves, fresh or frozen
  • 1 tbsp Tomato puree
  • 1 – 2 Fresh green chillies, finely sliced   (optional)
  • 2 Large Tomatoes, diced       (optional)

Method: 

  1. Add coconut oil in the heated frying pan, saute the onion (if you use them) until golden brown. Add in the garlic and ginger, cook until fragrant.
  2. Add in the tomato puree/ paste, keep stirring for a few minutes. Add all the remaining spices, salt and bay leaves. Stir frequently.
  3. If you use the fresh tomatoes, now is the time to add in. Cook for another 2 – 3 minutes.
  4. Pour the mixture into a slow cooker. Add cubed butternut squash and red lentil to the slow cooker. Add 4-5 cups of water, until everything is covered. Stir to combine. Cook on high for 3 hours or on low for 5 – 6 hours.
  5. Add the chopped kale in 1/2 hour before the finishing cooking time.
  6. Serve with chopped coriander, and a squeeze of lime juice over the cooked basmati rice.
  7. Or naan bread is the popular choice as well.

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