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Squash and Lentil dal #anti-inflamation#
Squash and Lentil dal #anti-inflamation#

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We hope you got insight from reading it, now let’s go back to squash and lentil dal #anti-inflamation# recipe. You can cook squash and lentil dal #anti-inflamation# using 13 ingredients and 4 steps. Here is how you do it.

The ingredients needed to cook Squash and Lentil dal #anti-inflamation#:
  1. Take 1 cup slit red lentil
  2. Get 1 cup acorn squash
  3. Prepare 3 cups water
  4. You need 1 tsp tumeric powder
  5. Take 2 dry chilies
  6. Take 2 tsp cumin seeds
  7. Use 2 pinch hing(asafoetita)
  8. Prepare 1 cup finishing herb (cilantro or basil)
  9. Prepare 1 onion, diced
  10. Prepare 1 Tsp garlic, ginger paste
  11. You need 1 small tomatoes, diced
  12. You need 1 Tsp Olive oil
  13. You need to taste Salt
Instructions to make 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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