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Warming Dhal with Butternut Squash and Fresh Turmeric
DAYLESFORD23Ingredients
40Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 250 grams butternut squash (peeled, or pumpkin, cut into 2cm cubes)
- 3 tsp. olive oil (or coconut, or melted ghee)
- 1 onion (finely chopped)
- 2 large garlic cloves (finely chopped)
- 2 cms ginger (piece of, peeled and finely grated)
- 1/2 tsp. fresh turmeric (or 1 tsp ground turmeric, peeled and finely grated)
- 1 red chilli (medium, finely chopped)
- 1 tsp. cumin seeds
- 1/2 tsp. ground cumin
- 1/2 tsp. mustard seeds
- 1/2 tsp. ground coriander
- 4 cardamom pods (crushed)
- 700 mL vegetable broth (or chicken)
- 185 grams lentils (red split)
- sea salt
- black pepper
- 50 mL olive oil (coconut oil or ghee)
- 3 large garlic cloves (finely sliced)
- 1/2 chilli (finely chopped)
- 1/2 tsp. mustard seeds
- 1 tsp. cumin seeds
- cooked brown rice
- greens (wilted)
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