Cooking

Squash & Coconut Dhal

April 3, 2020 /

I have used red lentils to make this dhal, but you could easily use yellow split peas (chana dal). The squash could be replaced with carrots or swede. It’s quite a sweet dish!

  • Saute onions & garlic with spices
  • Add squash and saute
  • Add all other ingredients (except desiccated coconut) and simmer
  • Blend with a stick blender then stir in desiccated coconut and season
We like quite a thick dhal, but you can add either more milk, water or stock if you like it a little thinner.

Makes about 10-12 portions (great to freeze)

*3 medium onions (chopped)
*5 gloves of garlic (chopped)
*Inch of fresh ginger (grated)
*2 tbs vegetable oil
*Spices: 1 dessertspoon of each: cumin, corriandor, paprika, hot curry powder and tumeric.
* 1 can of coconut milk
*600ml of milk (of choice)
*2 tbs lemon juice
*200g red lentils
*400g of squash in large chunks
*large tin (300g ish) of pineapple in juice
*50g sweetened desiccated coconut
*Salt and pepper to taste