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Squash And Lentil Dal #anti-inflamation#
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Squash and Lentil dal #anti-inflamation#
By: Eat Whole 2 Thrive via Cookpad.com
Ingredients of Squash and Lentil dal #anti-inflamation#:
- 1 cup slit red lentil
- 1 cup acorn squash
- 3 cups water
- 1 tsp tumeric powder
- 2 dry chilies
- 2 tsp cumin seeds
- 2 pinch hing(asafoetita)
- 1 cup finishing herb (cilantro or basil)
- 1 onion, diced
- 1 Tsp garlic, ginger paste
- 1 small tomatoes, diced
- 1 Tsp Olive oil
- to taste Salt
Method for "Squash and Lentil dal #anti-inflamation#":
- Soak split red lentil in water overnight. Soaking helps to remove antinutrients and kicks off fermentation to make legumes easy to digest.
- Pressure cook soaked lentil and sliced squash for one minute. Only add half tsp turmeric and a pinch of salt before start.
- In a separate pot, sautÃ© cumin deeds, hing, turmeric powder, onion, tomatoes, ginger and garlic paste.
- Pour boiled lentil and squash soup into the pot. Sitr and allow it to simmer for another 10~30 minutes until reach your desired consistence. Season the dal with salt.