This week, whether you are American or not, celebrating Thanksgiving or not, there’s always time and place for a daal -lop of thankfulness. So, while cooking up a butternut squash flavoured feast and watching it simmer, take a moment or two to ponder something you’re thankful for. We’re pretty sure it’s been proven to be good for you!
Ingredients: 2 banana shallots, 2 cloves garlic, 12g ginger, 10g turmeric, 1-2 stems of fresh curry leaves, roughly 200g butternut squash, large handful of spinach, 60g mushrooms, small sprig of coriander.
From the larder: 75g rice, 120g red lentils, oil (coconut or other), 1 stock cube, 1tsp cumin powder (optional: 1tsp mustard seeds).
- Chop shallots and coriander stems, peel and mince 1 garlic clove, ginger and turmeric. Sauté the shallots and garlic in oil for 3 minutes until soft and then add the lentils, turmeric, ginger, whole curry leaves, coriander stems, cumin and optional mustard seeds. Sauté for a minute.
- Cover with 2cm of water (approx. 600ml) and crumble in the stock cube. Bring to the boil and reduce heat to simmer.
- Peel and chop the butternut squash into 1-2cm chunks and add to the lentils. Cook for 25-30 mins until lentils are soft and butternut squash is tender. Stir regularly and add more water as the lentils and squash cook and absorb the water. The daal should end up like a very thick soup.
- While the daal is cooking, cook the rice according to packet instructions.
- Slice the mushrooms and chop the second clove of garlic. In another frying pan, fry both in a knob of butter until soft and juicy.
- When lentils are ready, stir in the spinach and cook for 1 min to wilt. Season and serve on a bed of rice with mushrooms and chopped coriander leaves popped on top.