How to make Red lentils and Butternut squash dal in Instant Pot? Step by Step
Preparation:Rinse the red lentils under cold water until clear. Peel and dice the butternut squash, chop the onion, and set aside. For quicker prep, use a food processor to chop the onion, ginger, garlic, and green chili together. This recipe couldn’t be simpler: make a quick onion-tomato masala from scratch (or use my frozen curry sauce cubes), then add red lentils, squash, and water. Cook for 6 minutes on high pressure in the instant pot pressure cooker, and you’re done! Just top it off, and you’re ready to enjoy. When I make it in on the stove top, the process is the same, with cooking time for lentils slightly longer. I often make a large batch of dal since it freezes well and is perfect for meal prep during busy weekdays. It’s also a wonderful meal to share with family or friends—my friend frequently sends it to her child in university!
Ingredients
Butternut Squash: Adds a natural sweetness and creamy texture to the dal. Opt for fresh squash if you can, but pre-cut or frozen cubes work well too when you’re short on time. Red Lentils: These cook quickly and give a creamy consistency. You can also swap with yellow moong dal, yellow split peas dal or a mix of lentils for variation. Oil or Ghee: I prefer using homemade ghee for a richer flavor, but sunflower oil or any neutral oil will do if you want a vegan option. Cumin Seeds (Jeera): Essential for the tempering, adding a nutty flavor to the dish. You can add mustard seeds and fennel seeds for extra depth. Ginger and Garlic: Freshly minced ginger and garlic bring out bold flavors. You can also use ready-made paste for convenience. Green Chilies: I use birds eye chiliies for heat. But you can use what you have or leave it out if you don’t want it spicy. Onion: Red onions are my go-to, but feel free to use any type you have on hand—brown, white, or shallots. Tomato: Fresh Roma tomatoes are best, but canned tomatoes work just as well. Just match the weight. Spices: I keep it simple with turmeric, red chili powder, cumin powder, and garam masala for a balanced flavor. Water: Use 3 cups of water for every cup of lentils, adding a little extra to account for the butternut squash. Toppings: Fresh coriander leaves and a squeeze of lemon juice to brighten up the dish before serving.
Make Onion-Tomato Masala:To save time, use my homemade onion-tomato masala cubes from the freezer. Otherwise, make it from scratch. Cook the Dal:Turn on the Instant Pot and press sauté. Add oil and cumin, letting it sizzle. Add the onion, ginger, garlic, and green chili mixture. Sauté for 3-4 minutes until the onions soften. Add diced tomatoes, ½ cup of water, and spices. Sauté for another 4 minutes until well combined, then cancel sauté mode. Pressure Cook:Add lentils, butternut squash, and 2 cups of water or broth. Close the lid and set the Instant Pot to high pressure for 6 minutes. Let the pressure release naturally for 10 minutes, then release any remaining pressure manually. Finish:Open the lid, taste the dal, and season with salt and lemon juice. Press sauté again and let it simmer for 2 minutes. Garnish with coriander leaves and serve with rice or naan. Enjoy! Note: The cooking time is now just 6 minutes, down from my previous 12 minutes, as I’ve found it works perfectly after making it a few times. The total time may still take around 20 minutes due to pressure buildup.
Tips
In my home, I always include vegetables like tomatoes, butternut squash, spinach, or any seasonal produce. They not only enhance the flavor but also add great nutritional value. For the most delicious taste, I recommend using ghee for the tadka, though oil works perfectly fine as well. If you have time, make a tadka in a separate pan towards the end and add it to your dal in the instant pot. I can tell you this will make your butternut squash dal truly special. I suggest using cumin seeds, mustard seeds, sliced garlic and curry leaves for tempering just like I do in my tarka dal, which infuse the dal with aromatic flavors. (Optional) To speed up the process of making dal on busier days, use my frozen onion tomato masala cubes and prep the butternut squash in advance.
Butternut squash red lentils dal recipe below
If I’m not serving rice, I’ll go with homemade phulka roti for a lighter side. Alternatively, garlic naan bread, homemade chapati or yogurt flatbread all work beautifully. For a larger Indian feast, I’d serve this butternut squash dal alongside dishes like jjackfruit curry, paneer curry, onion bhaji, steaming basmati rice, and homemade naan bread. Since this dal has a bit of spice, I always serve it with plain yogurt or a cooling raita such as onion raita or boondi raita to balance out the heat.
Storing leftover Butternut squash dahl
In the Fridge: Let the dal cool to room temperature before storing. Transfer it to a clean, airtight container and keep it in the fridge for up to 3-4 days. In the Freezer: For longer storage, transfer the cooled dal to an airtight container or ziplock bags. It will keep in the freezer for up to 3 months. Thawing Frozen Dal: To thaw, move the dal to the fridge overnight or defrost it in the microwave. Reheat in a pot on the stove or in the microwave until hot throughout
Busy Weeknight? Always Make Dal in the Instant Pot
Since I started using my Instant Pot, it’s become my go-to gadget for making dal—whether it’s toor dahl, chana dal, split peas dal, moong dal tadka, brown lentils, green lentils, or even red kidney beans. It makes cooking lentils so quick and easy, and I can set the timer for the perfect cook every time. Plus, it’s a lifesaver on busy weeknights. I love serving with steamed white rice for a comforting meal. The best part? One pot dinner recipe means fewer dishes to clean up afterward!
Do you have half a packet of red lentils lying in your pantry? Try these recipes
Vegan Red lentil curry Dump and start Red lentil tortilla soup Easy peasy Tarka dal
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