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Squash And Lentil Dal #anti-inflamation#

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#":

  1. Soak split red lentil in water overnight. Soaking helps to remove antinutrients and kicks off fermentation to make legumes easy to digest.
  2. Pressure cook soaked lentil and sliced squash for one minute. Only add half tsp turmeric and a pinch of salt before start.
  3. In a separate pot, sauté cumin deeds, hing, turmeric powder, onion, tomatoes, ginger and garlic paste.
  4. 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.

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