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Discover the perfect solution for a satisfying and healthy vegan dinner with our Red Lentil and Butternut Squash Dahl. This creamy and comforting dish is great for a midweek family dinner, made with simple and budget-friendly ingredients. Enjoy the unique blend of flavours and spices in every bite of this Vegan dal, the perfect comfort food. Serve with homemade naan bread and cucumber raita for a delicious combo.
Indian Dahl with Red Lentils and Butternut Squash
This Red Lentil and Butternut Squash Dahl is an absolute must-try for anyone looking for a satisfying and healthy vegan meal that’s super easy to make.
The combination of tender red lentils and sweet butternut squash is infused with a perfect blend of spices and herbs to create a harmonious balance of flavours. The Instant Pot makes it so easy to prepare and cooks it in no time, making it perfect for a busy weeknight dinner. But don’t worry, if you don’t have an instant pot, this recipe can also be easily made on the stovetop.
Plus, the one-pot recipe means fewer dishes to clean afterward. With minimal effort and a little bit of patience, you’ll have a satisfying and delicious meal that’s sure to impress.
Why you’ll love making this Red Lentil Dahl with Butternut squash in Instant Pot?
- Quick and easy preparation
- One pot recipe for minimal cleanup. You can saute, pressure cook and release pressure in the same pot making it a versatile tool in the kitchen.
- Can be made in a fraction of the time it would take to make it on the stovetop
- Consistent results every time you make it.
- Hands-free cooking, you can do other things while it cooks
- Saves energy compared to stove-top cooking
How to make Red lentils and Butternut squash Dal in the Instant Pot?
Here is a step-by-step guide to making Butternut Squash Red Lentil Dahl in the Instant Pot:
- Preparation – Rinse the red lentils thoroughly under running tap water, until clear and set them aside. Prepare your vegetables: peel and dice the butternut squash, chop the onion, and set them aside. Optional tip: To make the prep work easier, use a food processor to finely chop the onion, ginger, garlic, and green chili together.
- Turn on the Instant Pot, press the sauté button and wait until it heats up. Add oil and cumin, and wait until the cumin starts to sizzle.
- Add the chopped onion, ginger, garlic, and green chili mixture and sauté for 3-4 minutes, until the onions are slightly translucent.
- Next, add the diced tomatoes and 1/2 cup of water, along with the spice powders, and sauté for another 4 minutes, until everything is well combined. Cancel the sauté mode on the Instant Pot.
- Add the rinsed red lentils, diced butternut squash, and 2 cups of water or vegetable broth.
- Close the lid of the Instant Pot. Cook on high pressure for 12 minutes and then let the pressure release naturally for 10 minutes. Release any remaining pressure manually by turning the valve to the “venting” position.
- Open the Instant Pot, taste the dahl, and season it with salt and lemon juice to your liking.
- Press the sauté button and allow the dal to boil for 2 minutes and combine well.
- Garnish with coriander leaves and serve with steaming hot rice or naan bread. Enjoy your delicious and healthy Butternut Squash Red Lentil Dahl!
PS – Cooking time in the Instant Pot takes 12 minutes, but it also takes about 12 minutes for pressure to build up. So, it’s entirely up to you, whether you consider 12 minutes as cooking time or 24 minutes.
If you love Instant pot Dal recipes, you will also love my Instant Pot Dal Makhani recipe too.
Serving Suggestions
Serve this easy Butternut Squash Dahl
- With my easy-peasy vegetable pilau rice
- With garlic naan bread, homemade chapati or yogurt flatbread
- A side of yogurt or onion raita to balance out the heat
- As a spicy main dish in a large Indian feast, alongside jackfruit curry, paneer curry, onion bhaji, steaming basmati rice, and homemade naan bread.
Storing leftover Butternut squash dahl
Fridge: Allow the dal to cool to room temperature before storing it. Transfer the squash dal to a clean, airtight container and store it in the fridge. Use within 3-4 days.
Freeze: Transfer the cooled squash dal to an airtight container or store it in ziplock bags and store in the freezer up to 3 months.
Thaw frozen red lentils and butternut squash dal
- Transfer the dal to the fridge to thaw overnight, or defrost it in the microwave on the defrost setting.
- Reheat the butternut squash dal in a pot on the stove or in the microwave until it is hot all the way through.
Do you have half a packet of red lentils? Try these recipes
Vegan Red lentil curry
Dump and start Red lentil tortilla soup
Easy peasy Tarka dal
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Easy One-pot Dahl recipe with Red lentils and butternut squash
Butternut Squash and Red Lentil Dal
4.58 from 7 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 22 minutes minutes
Total Time: 32 minutes minutes
Servings: 4 People
Calories: 157kcal
Author: Sandhya Hariharan
Make this hearty and comforting Butternut Squash Red Lentil Dal and serve them with naan bread. Instuctions for Instant Pot & Stove Top Method included.
Ingredients
Ingredients for Butternut Squash Red Lentil Dal
- 1 Tsp Oil
- 1 Yellow Onion (50g) finely chopped
- 1 inch ginger finely chopped
- 3 cloves garlic minced
- 2 green chilli minced **
- 1 tomato (100g) diced
- 2 Cup butternut Squash(400g) cubed
- ½ Cup Red Lentil (100g) rinsed until clear
- 2-2½ cup water / vegetable stock
- Salt to taste
- Lemon Juice
- 2 Tbsp Coriander leaves
- 2 cup water
Spice Powders
- ½ Tsp Turmeric Powder
- ½ Tsp Cumin Powder optional
- ¾- 1 Tsp Garam Masala or Curry powder
Instructions
INSTANT POT BUTTERNUT SQUASH RED LENTIL DAL
Turn on the Instant Pot, press the sauté button and wait until it heats up. Add oil and cumin, and wait until the cumin starts to sizzle.
Add the onion, ginger, garlic, and green chili mixture and sauté for 3-4 minutes, until the onions are slightly translucent.
Add the tomatoes ,1/2 cup of water and spice powders and sauté for another 4 minutes, until everything is well combined. Cancel the sauté mode on the Instant Pot.
Now add red lentils, butternut squash and the remaining water. Make sure everything is well mixed.
Close the lid of the Instant Pot, Cook on high pressure for 12 minutes and let pressure release naturally for 10 minutes. And then release the remaining pressure manually by turning the valve to the "venting" position.
Open the Instant Pot, season with salt, squeeze lemon juice.
Presssauté button and sauté for additional 2 mins.
Garnish with fresh coriander leaves, serve with rice or naan bread.
STOVE TOP BUTTERNUT SQUASH DAL
Place red Lentils, butternut Squash, salt and water and bring it to a boil. Reduce heat, simmer,cover and cook for 10 minutes. Check if the lentils are cooked by gently squeezing between your fingers. Once the red lentil is soft, remove them from heat.
Heat oil in a fry pan, add cumin seeds. Once they sizzle, add onions, ginger, garlic and green chillies. Cook until translucent. Add the diced tomatoes, & spice powders and cook in medium flame for about 10 minutes or until the masala combines well.
Add the cooked red lentil dal along with any remaining stock, a little at a time, stirring into the onion tomato masala mixture. Add hot water if needed and stir. Cook for anther 2-3 minutes until desired consistency is achieved.
Taste and add salt as needed. Squeeze some lemon juice and garnish with fresh coriander leaves.
Video
Nutrition
Calories: 157kcal | Carbohydrates: 29g | Protein: 8g | Fat: 1.8g | Saturated Fat: 0.4g | Sodium: 12mg | Potassium: 676mg | Fiber: 10.1g | Sugar: 4.3g | Calcium: 64mg | Iron: 3mg
Course: Main Course
Cuisine: Indian
Keyword: butternut squash dahl, instant pot red lentil butternut squash dal
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Reader Interactions
Comments
Virginia says
Your stovetop recipe doesn’t include instructions on when to add the squash
Reply
Sandhya Hariharan says
Thank you for bringing to my notice. I have amended the recipe details. Squash needed to be added along with the lentils.
Reply
debbie says
Lovely flavours, had it as a lunch with naan breadReply
Kate says
This was excellent! At the last minute, I decided to add half a can of coconut milk and it was decadent. Hubby & I ate with Naan bread. Excited to see how the flavors merged over night.Reply
Sandhya's Kitchen says
That’s fantastic!! Love your coconut milk twist to the Butternut squash dal recipe for creaminess.
Reply